Homemade Bacon
Your favorite hearty breakfast staple can be made at home in very simple steps.
Bacon, as the Wikepedia free encyclopedia defines it, refers to any certain cuts of meat taken from the sides, belly or back of a pig that may be cured and/or smoked. Meat from other animals may also be cured or otherwise prepared to resemble bacon, such as chicken, goat, or turkey bacon. In continental Europe, it is used primarily in cubes (lardons) as a cooking ingredients valued both as a source of fat and for its flavour. In Italy, besides being used in cooking, bacon (pancetta) is also served uncooked and thinly sliced as part of an antipasto.
Bacon is also used for barding and larding roasts, especially game birds. Many people prefer to have their bacon smoked by using various types of woods. This process can take up to ten hours depending on the intensity of the flavour woods. Bacon may be eaten fried, baked, or grilled. It is commonly used in sandwiches. At present there is one way of preparing bacon the easy way without injecting any pumping pickle but applying only dry cure mixture to the sliced belly, boneless and skinless.
Production cost is only P 190.00 while commercial bacon can be bought at three hundred pesos (P300.00) per kilogram.
Organic matters are incorporated in the pickle to minimize shrinkage like isolate and fibril. Carageenan from seaweeds is also incorporated to maintain crispiness of the bacon.
Meat material:
Pork belly or liempo, boneless, skinless 1000 gms.
Ingredients:
Salt, refined 1 tablespoon 10.00 gms
Curing salt 1/2 teaspoon 2.50 gms
Sugar, refined/Honey 1 tablespoon 15.00 gms
Phosphate 1 teaspoon 5.00 gms
Vitamin C powder 1/4 teaspoon .50 gms
Bacon powder 1 tablespoon 15.50 gms
Isolate* 1 tablespoon 5.00 gms
Carageenan* 1 teaspoon 2.50 gms
Water chilled 1/2 cup 125.00 gms
Meat enhancer 1/4 teaspoon
Smoke Flavor 1/4 t
MSG 1/2 t
Fibrill 1/4 cup
*These two ingredients minimize shrinkage in bacon and promotes better sliceability.
Procedure:
1. Select good quality raw materials. Slice belly (boneless & skinless) paper thin.
2. Apply ingredients previously dissolve in water on both sides.
3. Cure at refrigeration temperature for 8-10 hours.
4. Pack with styropore with cling wrap. (Arrange symetrically)
5. Freeze.
6. For cooking, add little amount of fat to non stick pan.
7. Serve with fried rice or put in sandwiches with garnishing.
