cured pork belly

Ingredients for 1 servings:

• 1 kg pork belly, fresh, boneless, with rind
• 40 g curing salt
• 3 g black pepper, ground
• 3 g garlic, freshly grated
• 2 g allspice, ground
• 2 g juniper berries, ground
• 1 g nutmeg, grated

Instructions

Working time approx. 15 minutes; Rest period approx. 5 days; Total time approx. 5 days 15 minutes

Breakfast bacon, belly bacon, dry-cured and smoked in beech smoke

Grate the nutmeg and grind the solid spices in a mortar and pestle, then mix with the curing salt to create a spice mixture. Rub the meat with the grated garlic and season all sides with the spice mixture. Store the treated meat in an airtight container (box with a vacuum valve, freezer bag, or similar) or in the refrigerator, in a bowl open and covered with a cloth. When storing in a freezer bag (with a zip closure), make sure to vacuum out any air or seal it with a vacuum sealer. The length of the curing time depends on the thickness of the meat (thickest part) and is at least approximately 1 day per 1 cm of meat thickness. Wipe the meat clean with a clean, damp cloth and dry it. Cold smoke it several times in a smoker with beech smoke, according to taste, and store until it is cured to the desired degree of maturity. Then portion it out and freeze or vacuum seal it.