{"id":4596,"date":"2022-07-31T09:55:00","date_gmt":"2022-07-31T14:55:00","guid":{"rendered":"https:\/\/kevskitchen.com\/?p=4596"},"modified":"2022-07-31T10:15:19","modified_gmt":"2022-07-31T15:15:19","slug":"bacon","status":"publish","type":"post","link":"https:\/\/www.kevskitchen.com\/?p=4596","title":{"rendered":"Bacon"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n

The recipes on this site are specifically written to be simple and not require special equipment. This one is incredibly easy but does require a smoker. I’m sharing it because so many have asked. You could make an unsmoked, English version by using your oven. It’s made without nitrite (specialized curing salt) because I don’t find it brings a lot to the flavour party and we’re going to keep this refrigerated short-term or frozen. <\/p>\n\n\n\n

The recipe is written for a half belly, knowing that many don’t have a vacuum sealer to make their own extra-long bags. If you’ve got the ability, double the cure recipe and make a whole belly as pictured here. I make two whole ones at a time to make it worth cleaning the giant 1930s pedestal-mounted slicer we’ve got.<\/p>\n\n\n\n

You may never settle for store-bought bacon again after making your own.<\/p>\n\n\n\n

Time: 2 hours (plus curing time)<\/strong><\/p>\n\n\n\n

Serves: 12<\/strong><\/p>\n\n\n\n

Ingredients:<\/strong><\/p>\n\n\n\n

100g salt
100g sugar
1\/2 pork belly \u2013 skin removed (approx. 1.5kg)<\/p>\n\n\n\n

Preparation:<\/strong>
In a suitable bowl, mix the salt and sugar.<\/p>\n\n\n\n

Place the pork belly in a large zipper seal bag, spreading the salt\/sugar mixture on both sides.<\/p>\n\n\n\n

Remove most of the air from the bag, seal, and refrigerate.<\/p>\n\n\n\n

Turn the belly over once per day for three days.<\/p>\n\n\n\n

Rise the belly well under cold water, discarding liquid from the bag.<\/p>\n\n\n\n

Smoke at 95C until internal temperature reaches 55C.<\/p>\n\n\n\n

Remove from heat and place on a cooling rack. Once cool, refrigerate overnight.<\/p>\n\n\n\n

Keep refrigerated and slice as needed for up to one week, or slice, package, and freeze.<\/p>\n\n\n\n

Get the PDF and nutrition info<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

The recipes on this site are specifically written to be simple and not require special equipment. This one is incredibly easy but does require a… <\/p>\n","protected":false},"author":1,"featured_media":4594,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14,41,10],"tags":[],"jetpack_featured_media_url":"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2022\/07\/Bacon.jpg","_links":{"self":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/4596"}],"collection":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4596"}],"version-history":[{"count":2,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/4596\/revisions"}],"predecessor-version":[{"id":4598,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/4596\/revisions\/4598"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/4594"}],"wp:attachment":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4596"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4596"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4596"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}