Duck and Marmalade Sausage
A take on canard a l'orange.
Homemade smoked bacon. Household favourite, essential for a weekend breakfast.
This recipe calls for a 2kg pork loin. You can however use belly too if streaky is your thing.
Ingredients
| Ingredient | Quantity |
|---|---|
| Pork Loin | 2000g |
| Salt | 50g |
| Brown Sugar | 30g |
| Cure #1 | 5g |
| Bay Leaves | 4 |
| Black Pepper | 20g |
| Juniper Berries | 8 |
Method
- Mix the salt, cure #1 and maple syrup together.
- Rub the mixture into the pork loin.
- Place the pork loin in a ziplock or vacuum bag along with the bay leaves and black pepper.
- Seal, removing as much air from the bags as possible.
- Leave in the fridge for 10-14 days, turning every day.
- Rinse the pork loin and pat dry.
- Place on a wire rack and leave in the fridge uncovered for 24 hours.
- Cold smoke for 12-24 hours. I like oak or maple.
- Slice and cook to your liking.
