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.

pork bacon

Photo by kjetil_r

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

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