bacon

🥘 Ingredients

• peklosol 33 g
• salt 27 g
• brown sugar 120 g
• water
• fennel seeds 1 tbsp
• juniper berries 2 tsp
• cloves 5
• pork belly 1 kg

1. 1

   Wet brine for bacon is 6% or 200ppm of nitrite Add peklosol , salt , brown sugar to a pot on a scale Add enough water to reach a total weight of 1kg Add toasted spices, fennel seeds , juniper berries , cloves Seal pork belly in a bag with mixture Put in fridge and turn everyday for up to 7 days Smoke wet until internal temperature reaches 65°C
2. 2

   see: https://www.meatsandsausages.com/sausage-recipes/cure-calculator