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artisanal bacon

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artisanal bacon

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Tempo de preparo

4 hour(s)


1 servings


  • pork belly | 1 kg
  • Healing Salt 1 | 3 g
  • Fine salt | 20 g
  • Brown sugar | 10 g
  • Rub of your choice | 5 g


  1. Clean and dry the pork belly, pass the mixture of salts, sugar and rub all over it, put it in a vacuum bag and leave it in the fridge for 7 to 10 days,
  2. after this cure, pass a quick water on the belly just to remove the excess salt and seasonings… Smoke for about 3 or 4 hours at 100, 110 degrees celsius until the inside reaches 72 degrees, use firewood and guava, orange or your preference. Always use wood from fruit trees (except mango, as it contains resin) so as not to embitter the final product. Then let it rest in the fridge for 12 hours and then cut, partition and pack. Always keep refrigerated.

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