Pork and Wild Garlic Sausages
Pork and wild garlic sausages.
Recipe: Smoked Bacon
Homemade smoked bacon. Household favourite, perfect for a weekend breakfast.
Homemade smoked bacon is a household favourite and essential for a weekend breakfast. This recipe calls for a 2kg pork loin, but you can use pork belly if you prefer streaky bacon.
Ingredients
| Ingredient | Quantity |
|---|---|
| Pork Loin | 2000g |
| Salt | 50g |
| Brown Sugar | 30g |
| Cure #1 | 5g |
| Bay Leaves | 4 |
| Black Pepper | 20g |
| Juniper Berries | 8 |
Instructions
Preparation Steps
- 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 the bag, removing as much air as possible.
- Leave in the fridge for 10-14 days, turning every day.
Smoking and Finishing
- Rinse the pork loin and pat dry.
- Place on a wire rack and leave uncovered in the fridge for 24 hours.
- Cold smoke for 12-24 hours. Oak or maple work particularly well.
- Slice and cook to your liking.
