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If you summarise how to make bacon, it is just salting and smoking.
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That's it!
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Prepare the curing liquid to preserve the pork.
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Put all the ingredients, except the whisky, in a pot and bring to a boil.
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Turn off the heat and add the whisky.
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Leave to cool and it is ready.
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Rinse the pork belly block and pat dry with kitchen paper.
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Put into a resealable bag and add 200-300 ml of the liquid.
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Leave to sit in the fridge for about 1 week.
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Massage the meat now and then.
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After 1 week, remove the pork from the bag and rinse with water.
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Place the pork block in a bowl of water and leave to sit with a thin stream of tap water running for 2-3 hours.
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Slice off a small bit and fry.
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Check the taste.
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If it is not quite salty enough, it is ready.
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If it is salty enough at this point, the cured bacon will be too salty later.
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Pat dry and leave to rest in the fridge uncovered for 1 day to dry the surface.
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Put the pork belly and smoking wood in a smoker.
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Smoke at 70-80 C for 4 hours.
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Make a small saucer with aluminum foil and place onto the smoking wood to catch the drippings.
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Dripping fat can stop the smoke.
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After smoking, hang the bacon in the shade for a whole day.
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Now it's ready!
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If you eat it straight away after smoking, the bacon tastes too smoky and somewhat sour.
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It is not that good, so be patient!
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You will get an ultimate bacon, totally different from the shop-bought ones!
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This bacon is great with drinks.
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The leftover liquid keeps in the fridge for several months!
