Recipe > Bacon without smoking

1) Trim the pork belly well, making it uniform. Avoid using a belly with many cracks;

2) Wash and dry the belly well with paper towels;

3) Mix salt, sugar, allspice, and molasses;

4) Spread the mixture all over the meat;

5) Place in an airtight plastic bag (remove as much air as possible) or vacuum-sealed packaging, adding any remaining salt;

6) Store in the refrigerator for 7 days;

7) Turn the pork belly once a day;

8) After this period, wash the bacon in water and dry well;

9) Let it dry on a rack for at least 24 hours in a refrigerated environment;

10) After this period, place it on a baking sheet, preferably on a rack, and bake in the oven at 90ºC for 3 to 4 hours. To maintain this temperature in a gas oven, leave a crack in the door open with the low heat on.