Homemade bacon from pork belly. Cures for 7 days.
1. Rinse the pork belly and pat it dry.
2. Combine all the seasonings in a bowl, except for the honey (if using).
3. Rub all the seasoning over the pork. Place the pork in a big re-usable plastic bag with the leftover spices and
the honey, if using, and shake well.
4. Refrigerate the pork for one week, flipping the bag every day or so.
5. After 7 days, remove the bacon from the bag, rinse it thoroughly, and pat it dry.
6. Preheat your oven to 200F.
7. Place the bacon in a baking pan and roast until the meat reaches 150 F., about 2 hours.
8. Transfer the bacon to your cutting board and slice off the skin.
9. Let the bacon cool down to room temperature, then wrap it in wax paper and refrigerate.
10. When you’re ready for a delicious treat, slice the meat to whatever thickness you like, and cook it the same
way as you would any other bacon.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (243g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1200 | ||
Calories from Fat: 1085 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 120.6g | 161 % | |
Saturated Fat 43.9g | 220 % | |
Monounsaturated Fat 56.1g | ||
Polyunsanturated Fat 12.9g | ||
Cholesterol 163.3mg | 50 % | |
Sodium 2690.8mg | 93 % | |
Potassium 468.1mg | 12 % | |
Total Carbohydrate 6.2g | 2 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 4.9g | ||
Protein 21.7g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1200
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