Homemade Bacon: So it is very crispy and 2 months

Ingredients for the perfect Bacon: 1.5 kg pork belly in one piece (Pancetta) without rind 500 g salt 500 g brown sugar 5 TABLESPOONS of Crazy Creole Dus

Homemade Bacon: So it is very crispy and 2 months
Ingredients for the perfect Bacon:
  • 1.5 kg pork belly in one piece (Pancetta) without rind
  • 500 g salt
  • 500 g brown sugar
  • 5 TABLESPOONS of Crazy Creole Dust (recipe you can find at the end of this page) book-tip (display)

    "BBQ Magic – 100 brilliant barbecue recipes from the world-renowned Pitmaster X" by Roel Westra, published in Christian publishing. 288 Pages, Hardcover, € 29.99. The recipe is an extract from it.

    To the book at Amazon
accessories:
  • 1 large closable foil pouch
  • 1 core temperature measuring device (grill thermometer)
preparation of Bacon:
  • It is right fleshy Belly of about 1.5 kg starts with a delicious piece. This piece pökelt dry. This produces a nice aroma mixture with salt and sugar as the basis. 500 g of table salt and 500 g of brown sugar cane to deploy.
  • For the Seasoning of bacon 5 TABLESPOONS of Crazy Creole Dust add (recipe below) and mix well. The bacon generous with this dry stain RUB in and then in a sealable bag with the whole of the dry stain to give. The bag in the fridge. The Stain is beyond the bacon slowly with the moisture and forms a Brine. The bag each day apply, so that the bacon is salted on all sides.
  • The bacon after 5 days, remove from fridge and under running cold water and rinse it thoroughly. This is not important, so he will be too salty. Then the bacon, Pat it dry, at 120 °C the controlled Smoker and slow to 65 °C (core temperature) heating. Then the bacon is done and must be tried.

tip: If you don't want to eat it all at once, let the bacon first in the fridge to cool. Once it is cooled, cut it into slices. Vacuum pack each of 250 grams of bacon slices in vacuum bag and store them for a maximum of 2 months in the freezer. In this way, you can every Time a bag of take out and thaw.

note: This home-made bacon contains no Nitrite curing salt and can not be like normal bacon in the refrigerator. Luckily, this bacon is much more digestible, and it tastes delicious. Extra-recipe for spice blend Crazy Creole

Crazy Creole is a blend of spices with a strong taste. It is of the aromatic, colourful Creole cuisine inspired. This spice mix will make your recipe interesting and exciting. For this you will need: 2 TBSP paprika, 1 TBSP Fleur de Sel 1 TBSP dried Oregano, 1 TBSP dried Basil, 1 TBSP onion powder 1/2 TBSP garlic powder 1/2 TBSP dried thyme, 1/2 tablespoon fresh ground black pepper, 1/2 tablespoon Cayenne pepper.

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Updated Date: 13 August 2020, 07:26

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