Another in our series on making bacon at home, this time: How To Make Equilibrium Brine Cure Bacon. Of the three methods we've done so far... this isn't our favourite - BUT - it still makes an amazing bacon,
way better than store bought.

It's also the method that's used to make 'Canadian Bacon'... though we call it Back Bacon, or Peameal. However that's another video.

Ingredients By Weight:
Pork Belly 100%
Water: 42%
Salt: 3.5%
Sugar: 1.5%
Pink Cure #1: 0.35% (150ppm)


Method:
Weigh your piece of pork belly.
Weigh the rest of the cure components:
Water is 42% of the weight of the pork belly.
Salt is 3.5% of the weight of the pork belly.
Sugar is 1.5% of the weight of the pork belly.
Pink Cure #1 is 0.35% of the weight of the pork belly.
Mix together the water, salt, sugar, and pink cure #1.
The above constitutes the ‘cure’.
If you wish to ‘flavour’ the bacon you can layer on as much as you want of almost whatever you want.

Our full Bacon Making Project Playlist: https://www.youtube.com/playlist?list=PLgOb3zseg1hSprAShI1pRsRqvYFEAtGm7

Flavour #1:
We added 2% ground black pepper to one belly.

Flavour #2:
Ground black pepper: 2%
Bay leaves: 4-5 / Kg
Juniper berries: 0.5%
Thyme: 0.5%

Place the prepared cure / brine in non-reactive container.
Leave the skin on the pork belly, and slip into the prepared cure, cover and place in the fridge.
Turn the belly daily and stir the brine to maintain an even distribution of ingredients.
After 5-7 days rinse off any ‘cure left on the surface, place on a clean rack and put back in the fridge for 12-24 hours.

We cold smoked the bacon for 2-3 hours, but you could also hot smoke it if that makes you more comfortable.
Cold smoking needs to be done a temperatures below 30ºC (86ºF) - but ideally below 18ºC (65ºF).
We smoke for 2-3 hours depending on the thickness of the belly.

After cold smoking this bacon needs to be refrigerated, and it needs to be cooked before eating.
For longer term storage slice, wrap, and freeze.

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