Bacon is a meat product prepared from cured pork. It is first cured using large quantities of salt, either a brine or a dry packing. Fresh bacon may then be dried for weeks or months in cold air, or it may be boiled or smoked.
Here’s how to make your own homemade Pork Bacon
Raw materials:
20.000 kg Pork belly (meat/fat ratio 60/40)
Rib bones and soft bones are removed
Skin left on or also removed
Brine composition:
8.800 kg Ice water
1.200 kg Nitrite curing salt
0.200 kg Phosphate (soluble)
0.100 kg Sugar
0.020 kg Sodium ascorbate
PROCESSING:
Belly is trimmed and chilled (+4°C) prior to brine injection
Brine is prepared and chilled
20% curing brine are injected in the meat (based on fresh meat weight)
Injected bellies are submerged in remaining brine
Keep in chiller for 36-48 hours
Bellies are hung and hot-smoked
After hot-smoking, cool down at ambient temperature and transfer to
chiller over night
Slice 2-4 mm and vacuum-pack
