HERITAGE RED WATTLE PORK, BELLY

Title: Artisanal Heritage Red Wattle Cured Bacon

Description: Delight in the timeless allure of heritage red wattle cured bacon, a culinary treasure that harks back to tradition while tantalizing your taste buds. Immerse yourself in the process of crafting your very own bacon masterpiece with our simple and rewarding recipe. Elevate your cooking and embrace the essence of heritage with every delectable slice.

Heritage Red Wattle Cured Bacon Recipe

Ingredients:

• 1 heritage red wattle pork belly (approximately 5-6 pounds)
• 1/4 cup kosher salt
• 1/4 cup brown sugar
• 2 tablespoons black pepper, coarsely ground
• 2 teaspoons pink curing salt #1 (also known as Prague Powder #1)

Instructions:

1. Prepare the Pork Belly:

   • Start by thoroughly inspecting the heritage red wattle pork belly, ensuring it is clean and free of any debris or excess moisture. Pat it dry with paper towels.

2. Mix the Cure:

   • In a bowl, combine the kosher salt, brown sugar, black pepper, and pink curing salt #1. Mix well to create the curing mixture.

3. Apply the Cure:

   • Lay the pork belly on a clean, flat surface. Rub the curing mixture all over the pork belly, making sure to coat it evenly on all sides. Place the pork belly in a large resealable plastic bag or a food-safe curing container.

4. Curing Process:

   • Seal the bag or container and place it in the refrigerator. Allow the heritage red wattle pork belly to cure for 7-10 days, flipping it over every 2 days to ensure even curing. The curing process will infuse the meat with flavor and preserve it.

5. Rinse and Dry:

   • After the curing period, remove the pork belly from the bag or container and rinse it thoroughly under cold running water to remove excess cure. Pat the pork belly dry with paper towels.

6. Optional Air Drying (Pellicle Formation):

   • For added flavor and texture, you can let the pork belly air dry in the refrigerator, uncovered, for 12-24 hours. This will help the surface develop a pellicle, a tacky layer that promotes smoke adherence and enhances flavor.

7. Smoke or Roast (Optional):

   • If you desire a smoky flavor, you can smoke the cured pork belly in a smoker or on a grill using wood chips of your choice. Alternatively, you can roast it in the oven at 200°F (95°C) until the internal temperature reaches 150°F (65°C). Cooking times will vary based on the method and thickness of the pork belly.

8. Cool and Slice:

   • Once cooked, allow the heritage red wattle cured bacon to cool slightly before slicing. Use a sharp knife to cut the bacon into thin, enticing slices.

9. Cook and Enjoy:

   • Cook the slices of heritage red wattle cured bacon in a skillet or oven until crispy and golden brown. Relish the smoky aroma and exceptional taste as you enjoy your homemade bacon with breakfast, sandwiches, or any dish that calls for a burst of savory flavor.

Discover the unparalleled joy of crafting your own heritage red wattle cured bacon, a culinary triumph that bridges the gap between tradition and contemporary cuisine. Savor each delightful bite, and celebrate the heritage of flavor that only homemade bacon can provide. Bon appétit!