Safe Zone Bacon

Homemade BaconSma


This recipe is from my Safe Zone Book which means I don’t use any artificial flavouring to make this bacon, as for Muslim readers, you can also use beef instead to make your beef bacon



 1 kg pork belly

 1 dl brown sugar

 3 tbsp fling or sea salt

 1 1/2 tsp black pepper


 Wash pork belly with cold water, pat very dry with a clean kitchen towel. Mix brown sugar, salt and black pepper for curing the bacon. Place pork belly on a cutting board and rub the curing mixture into the pork belly. Place pork belly into a container and whatever left-over curing mixture in with the pork. Store in the fridge for at least 10 to 14 days, turn the pork belly once every day. The bacon should have a firm texture when fully cured. Rinse bacon and pat dry with a clean towel. Roast the cured bacon on low heat (100 Celcius) for 2 hours. The intenal temperature should reach approximately 65 to 67 celcius. Cool and store in an air tight container in the fridge up to at least 25 to 30 days.

IngredientsForCuringBacon (2)Sma




Categories: Clean Diet and Recipes.

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