Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to make a special dish, 10 day pork belly cure for bacon. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

One of my favorites food recipes. This time, I am going to make it a bit unique. Here is how you cook that. Once the cure time is complete you will be ready to smoke the meat.

10 Day Pork Belly Cure for Bacon is one of the most popular of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. 10 Day Pork Belly Cure for Bacon is something which I’ve loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can cook 10 day pork belly cure for bacon using 4 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make 10 Day Pork Belly Cure for Bacon:

1. Get 1 large pork belly joint (I used 1.2kgs)
2. Prepare 2 cup fine salt
3. Get 2 cup demerara sugar
4. Prepare 1 medium handful of spices like peppercorns, Juniper berries, bay leaves or anything else you fancy

The brine keeps the pork loin moist while smoking. Enjoy :) The easy way is to make up some basic dry cure. This will store well in a closed container. Use pickling salt and white sugar if your going to store the dry cure.

Instructions to make 10 Day Pork Belly Cure for Bacon:

1. mix the salt, sugar and spices together and dust the bottom of a dish with a handful of mix(do not use a metal dish as it will react with the salt)
   1. put the pork belly into the dish and press down into the mix. then another handful of mix over the top and rub all over including the sides
2. put into a fridge for 24hours more or less. careful as there will be liquid in the bottom. pour down the drain or in a bin
3. rub another 2 handfuls of mix over the pork and back in the fridge
4. try doing it in the morning so if u forget you have a day to remember
5. keep repeating the 2 handfuls and fridge for 24 hours for 5 days. if there is mix left over just store it until next time. if there isn't enough just make abit more
6. once the 5days are up drain the liquid and under the cold tap wash off the mix really well! rub with your hands and get into all the folds and groves
7. pat dry and if you can hang outside for 5 days. if not outside then in a corner of your kitchen away from your cooker. if your worried about flies then cover with a cloth but don't wrap airtight
8. once the 5 days are up then your ready to start chopping and cooking. either thinly slice for breakfast or thick sliced and cubed. however you like!
9. thinly sliced and cooked to a crisp with scrambled egg in a roll is one of the many ways to enjoy

This will store well in a closed container. Use pickling salt and white sugar if your going to store the dry cure. The grain size is about the same so it will stay mixed well in storage. Weigh the pork belly and plug in the weight and calculate the. I then slice up the belly and pack as bacon rashers to fry for breakfasts.

So that’s going to wrap it up with this special food 10 day pork belly cure for bacon recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!