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In this video I will share my recipe and process on how to make this special bacon recipe or what I call fancy bacon.

It is a big hit in our store. It is a combination of the pork loin and the pork belly. Both dry cured then wrapped around themselves.

If you are wanting to make this and don't have a pig as your butcher (if they deal in whole hogs). You will need to ask them when they are breaking the pigs down to leave the belly attached to the pork loin and debone it leaving the pork loin attached to the pork belly. Tenderloin removed.

Recipe:

Salt 25g/kg
Brown Sugar 20g/kg
Cure #1 2.4g/kg
Sodium Erythorbate 3.5g/kg

I hope you guys get a chance to make it and I hope you guys enjoy!

Thanks again for watching!

If you feel up to it here is a link to Patreon:

https://www.patreon.com/user?u=84459342