| Ingredient | Quantity(grams) |
|---|---|
| Pork belly | 1000 |
| Whisky | 30 |
| Salt | 22.5 |
| Sugarcane molasses | 22.5 |
| Instacure#2 | 2.5 |
| Liquid smoke | 2.5 |
| Ground black pepper | 1 |
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Preparation > Bacon with liquid smoke
- Add all dry ingredients and massage;
- Add the whiskey and molasses;
- Place in a plastic bag and close tightly;
- Leave in the fridge and let it for 10 days, turning every day;
- Remove from the plastic and brush the liquid smoke over the entire piece;
- Bake in the oven for 3 hours at a temperature close to 90ºC.
Recipe in portuguese: Bacon com aroma de defumação