HOW TO MAKE BACON

MATERIALS NEEDED: Gas stove Casserole Oven Bowls 30ml syringe (P32.50) 21G x 1" needle (P2.00) Knife Cotton thread or ham net (P60) Paperlyne (P40) or cut wrap for curing and packaging INGREDIENTS: 1kg of liempo or pork belly for PUMPING PICKLE: (good for 10 kg of meat) ½ cup & 2 tablespoons salt, P15 per kg 5 cups water 6 ½ tablespoons white sugar 3 tablespoons phosphate 1 teaspoon curing salt 1 ½ teaspoons powdered ascorbic acid 1 drop oil of anise 1 drop oil of cloves 1 drop maplein 1 ½ teaspoons smoke flavor for DRY CURE (good for every 1 kg of meat) 1 ½ tablespoons salt, P15 per kg 2 ½ tablespoons sugar 1/4 tablespoons phosphate MAMA'S GUIDE PROCEDURE: 1. Dissolve the salt into the water and then dissolve the following ingredients: phosphate, sugar, curing salt, ascorbic acid, oil of anise, oil of cloves, maplein, and smoke flavor. 2. Once dissolved, get ½ cup of the pickle and put it in the syringe. Make sure there is no air inside the syringe. 3. Get the liempo and inject the pickle into the lean portion of the meat in several points 1/2 inch apart. After each injection, slightly massage the meat to evenly distribute the pumping pickle in the meat. Set aside. 4. Mix the ingredients for the dry cure. Get the meat and rub the dry cure on the meat, starting from its fatty portion all the way to the lean portion. Afterwards, wrap with paperlyne or cut wrap. 5. Cure the pork for 8 to 10 hours at room temperature and then 5 days inside the refrigerator. After curing, wash the meat thoroughly with running water for 30 minutes to make sure that all excess curing ingredients are removed. Then drain the meat. 6. Roll the meat and then tie it tightly with the cotton thread. You may also use a ham net. After tying the bacon, freeze it. 7. Once the bacon has been frozen, slice it thinly. You may now pack and sell it. Your production cost adds up to around P174.38 per kilo. Multiply it by 1.75 to get a 75 percent markup including the overhead costs, which means you can sell it at P305. Bacon sells commercially for P150 to P170 per ½ kg. Tips Do not put the meat inside the freezer while curing; too much cold will slow the penetration of the spices into the meat. Put the meat in the fresh-food compartment of the refrigerator instead. Wash the meat thoroughly to remove the excess curing ingredients; otherwise, your bacon would be too salty

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