You've been dreaming of homemade bacon and don't know where to start? You're scared you might do something wrong? I recognize the feeling! But when I found out you can dry age the bacon in the fridge I gave it a go! What are you waiting for?
Mix all cure ingredients! You can experiment with the flavors by adding or mixing in different spices. However you must keep at least 3-4 procent of the total meat weight in nitrite salt
Rub the pork belly thoroughly with the salt cure and add it to a vacuum bag. Make sure all of the salt is in the bag!
Vacuum seal the bagwith a foodsaver and put in the fridge for 4-5 days.
Remove the pork belly from the bag and pat it dry. Now you're ready to smoke
Lit the cold smoker using a blow torch and once it's smoking add your cured homemade bacon to the smoker. Smoke for 10 hours (or more). Warning: make sure the temperature doesn't cross the 25°C/77°F limit.
Once smoked remove the homemade bacon from your smoker. Wrap it in a clean cheese cloth and tie it up with kitchen rope.
Hang the homemade bacon in the fridge for dry aging. You need to lose 30% of weight before it's ready to serve (in this case it's done when you're left with a piece of homemade bacon that weighs 350 gr.). In this process the meat juices are evaporated causing the weight loss and intensifying the flavour!
NOTE: Nitrite salt 0.6 % is only apparantly only known in Europe. When using pink cure 1 containing 6% sodium nitrite you need to add (per 500 gr. meat):
1 gr. Pink salt
19 gr. kosher salt