Catanduanes Forum

For additional income, you might want to engage in Bacon production. I've done this overseas and i made good money selling home-made bacon and other products you will see on this site.

I do two types of bacon a) the normal sliced bacon b) the Canadian Bacon. I love both.

This is my recipe:

Ingredients:

For sliced bacon:
1 kg. Pork belly (liempo) Boneless

For Canadian Bacon:
1 kg. Pork loin

Pickling Solution:
1 tbsp salt, refined
2 tbsp sugar, refined
1 tbsp Phos PT
1 tsp Curing salt, colored or uncolored (stay away from salitre)
1/4 tsp Ascorbic Acid/Sodium Erythorbate
1/2 C water
speck of oil of anise, (i like the oil of cloves better) use any but not both
1/2 tsp Maplein or Maple flavor
1/8 smoke flavor (optional, but I like smoked bacon)

Dry Cure Mixture
1 1/2 Refined salt
2 tbsp Refined sugar
1/2 tsp Phos PT
Curing Salt, colored or uncolored

Materials
Syringe, cotton string or abaca fiber, sharp knife for slicing, plastic wrap

Procedure
1. Place the meat in a chiller for 15 minutes till the meat is firm and easy to handle.

2. Inject 1/2 C of the pickling solution per kg of meat. Inject them evenly around the meat. Massage the meat gently.

3. Rub the dry cure mixture evenly all over the surface.

4. Cure for half day (12 hours) at room temperature. For those living in cold countries cure ain the refrigerator for 6 days.

5. Use running tap water to wash away the salt. Drain.

6. Wrap with plastic wrap and tie with string to a form easy for even cutting.

7. Freeze till hard. In my experience, cutting bacon into thin strips is easier when half frozen as the meat is steady during the cutting process. Canadian bacon is sliced thick like pork chops.

8. Arrange the bacon similar to how groceries arrange them for easier retrieval.

Viola! You have your home made bacon.

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I like my Canadian bacon roasted glazed. Though frying is easier.

Questions are welcome.