My family LOVES bacon. So when we tested and found that our little man could not have nitrates the challenge became making bacon. We did not care that he could no longer eat processed meat as it is easy to bake beef/chicken/lamb etc and used sliced during the week for lunches but bacon was the breaking point. Did some research and this is the recipe I use on a monthly basis to supply the bacon lovers of my household.
By the way this is very simple!!
Bacon Nitrate Freemakes approx
2 kg pork belly (I look for two pieces that are as meaty as I can get)
Hickory wood chips for the BBQ (not pellets)
1 cup sea salt
1/2 cup coconut sugar
3 tablespoons apple cider vinegar
1 teaspoon peppercorns
4 bay leaves
1 tablespoon garlic powder
2 litres of filtered water
2. Let the brine cool to room temperature (this can take a couple of hours depending on weather)
Cook as you would normally do!
Lasts in the fridge for a about 2 weeks. (if it is not eaten before this)
Please store the majority in the freezer where it can last up to 3 months.
Cutting: I used to cut the longest rashers but it got quite messy near the end. I now cut belly in half crossways then slice so that you get like a short cut bacon. If using a slicer make sure the rind is down.