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Sep 19 2006

How to Make Bacon

Posted by: Leo in Food Processing 2,461 Views

INGREDIENTS

  • pork belly (liempo), 1 kg
  • salt, 2 1/3 tbsp
  • sugar,3/4 tbsp
  • prague powder, 1/4 tsp
  • ascorbic acid, 250 mg


UTENSILS

  • knife
  • weighing scale
  • chopping board
  • mixing bowl
  • measuring spoons
  • 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.
  7. Smoke for 2 hours.
  8. Dry for 9 days.
  9. Slice thinly.
  10. Cook by frying in its own lard.

Meat processing ingredients can be bought at:

Ultima Entrepinoy Forum Center
Nutrition Foundation of the Philippines Bldg.
#107 E. Rodriguez Sr. Ave., Quezon City
Tel: 411-1349; 742-0826; 742-7866
Email: lulu_sfmh@yahoo.com
Web: www.spicesandfoodmix.com

source: dost.gov.ph, picture from obsessionwithfood.com


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3 Responses to “How to Make Bacon”

  1. 3
    jo fuentebella Says:
    August 18th, 2008 at 7:31 am

    hi, i read your recipe coz i want to make bacon for my kids,where can i buy the ascorbic acid?and can you tell me how to smoke the bacon? thanks and more power.

  2. 2
    Vicky Says:
    February 21st, 2008 at 12:26 am

    Hi! I have a lot of recipes I want to try but I can’t find your ingredients here in the U.S. Can you please help me?

  3. 1
    Leo Says:
    October 13th, 2007 at 5:56 pm

    jinky Says: 1/10/2007 04:32:00 AM

    hi, ano po ba ang prague powder at ano din po ang trimix? sorry i got confused.. thank you

    Eu-Leh Says: 1/10/2007 11:21:00 PM

    Hi Jinky,

    You can check the ingredients at big supermarkets or you can inquire at DOST:
    Industrial Technology Development Institute
    DOST Compound, Gen. Santos Ave.,
    Bicutan, Taguig
    Tel. Nos.: (632) 837-2071 to 82 locs. 2182, 2218, 2180

    Regards,

    Anonymous Says: 7/12/2007 06:10:00 AM

    Hi,

    I really like your article and I’d like to know how to dry the bacon without causing it to go bad. thak you!

    fay

    Eu-Leh Says: 7/12/2007 07:00:00 AM

    Hi Fay, the recipe above, if followed strictly, will have a very good result. This same recipe is used in TLRC & UltraPinoy seminars.

    Anonymous Says: 9/30/2007 11:47:00 AM

    Hi Eu Leh,
    It is interesting to read your recipes. I am from Malaysia. I don’t understand the address of DOST. Which country is that? Is there a course on process meat that I can learn, and how can I be in touch?
    Thank you

    Eu-Leh Says: 10/02/2007 01:22:00 PM

    hi mr/ms Malaysian,

    i’m sorry, but DOST is located only in the Philippines. actually, this recipe is primarily intended for filipino readers only. however, you can try to check the ingredients in big supermarkets and grocery stores in your area.

    regards.

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