This is a curing recipe, hence the total time being long. The hardest part of this recipe is the waiting time.
Take the pork loin and put it in a resealable bag. Add the curing salt and sugar mixture (adjust to your liking, more salt for a salter flavor, more sugar for sweeter), coating evenly. Remove as much air as possible and refrigerate for 5-7 days. Take out of bag and lightly rinse. Place in the refrigerator for I-2 day. At this point you can smoke or cook in the oven. Heat oven to around 250 degrees. I smoke or oven bake till the internal temp gets to 160 degrees. At this point, you can eat it as is. I put in the refrigerator and let it cool/firm up so I can slice it. For breakfast, I slice about an 1/8", pan fry till slightly brown. This is not bacon in the traditional sense, so don't overcook it. If using in a dish that calls for bacon, slice about 1/4" thick or cut up from the whole piece.
Being as though you are making this, there is a lack of moisture in the bacon, unlike store bought products. It can be used on samiches, salads, or anywhere you would use bacon.
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|Serving Size: 1 Serving (499g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 514 (51%)|
|Amt Per Serving||% DV|
|Total Fat 57.1g||76 %|
|Saturated Fat 19.8g||99 %|
|Monounsaturated Fat 25.4g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 285.8mg||88 %|
|Sodium 7307.8mg||252 %|
|Potassium 1652.8mg||43 %|
|Total Carbohydrate 27g||8 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 27g|
|Protein 89.6g||128 %|
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Calories per serving: 1003
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