UK BBQ Mag Winter 2016/2017 - Page 70

John’s Favourite Bacon

All quantities grams per kg of skin off belly

Spice Block:

Salt/nitrite mix20

Coarse sea salt5

Dark Muscavado9

Demerara 9


Mix all ingredients very well.

Add mix to belly (755mto meat side and edges/ 25% to fat side). Ensure all of mix is adhered.

Rest on a tilted tray or rack above plate (to ensure brine drains away) and sit in chiller for required time.

Remove and briefly rinse off excess mix and pat dry then sit in chiller on rack for up to one week.

Slice and enjoy fried very (very) gently until done (dont crisp too much).