Bacon is a cured meat prepared from a pork belly. It is first cured in a brine or in a dry packing, both containing large amounts of salt; the result is fresh bacon. Fresh bacon may then be further dried for weeks or months (usually in cold air), boiled, or smoked. Fresh and dried bacon must be cooked before eating. Boiled and smoked bacon are ready to eat, but may be cooked further before eating. Bacon may be eaten smoked, boiled, fried, baked, or grilled, or used as a minor ingredient to flavor dishes.
Bacon usually serve together with Fried rice and egg during breakfast by many Filipinos. Making Bacon is a good business to start because of its high-demand in the market.
How to make Bacon
Ingredients:
- 1 kg pork belly (liempo)
- 2 1/3 tbsp. salt
- 3/4 tbsp. sugar
- 1/4 tsp. prague powder
- 250 mg ascorbic acid
Utensils:
- knife
- weighing scale
- chopping board
- mixing bowl
- measuring spoons
- tray
Procedure
- Mix dry ingredients thoroughly.
- Rub the ingredients on the skin side of the trimmed bacon, and then on the fleshly portion.
- Pack the slabs skin down on an enameled or non-corrosive container.
- Cure in the refrigerator for 1 week.
- After curing, soak the slabs for a few minutes in warm water.
- Drain the bacon.
- Smoke for 2 hours.
- Dry for 9 days.
- Slice thinly.
- Cook by frying in its own lard.
source: dost.gov.ph, picture from wikipedia.org