Meat Processing - Bacon

INGREDIENTS:

• pork belly (liempo)
• 1 kg salt
• 21/3 tbsp sugar
• ¾ tbsp prague powder
• ¼ tsp ascorbic acid
• ½ tablet

UTENSILS:

• knife
• weighing scale
• chopping board
• mixing bowl
• measuring spoon
• tray

PROCEDURE:

1. Mix dry ingredients thoroughly.
2. Rub the ingredients on the skin side of the trimmed bacon, and then on the fleshly portion.
3. Pack the slabs skin down on an enameled or non-corrosive container.
4. Cure in the refrigerator for 1 week.
5. After curing, soak the slabs for a few minutes in warm water.
6. Drain the bacon and freeze.
7. Slice thinly.
8. Cook by frying in its own lard.