{"id":295577,"date":"2025-06-15T19:56:09","date_gmt":"2025-06-15T19:56:09","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/barbecue\/homemade-mangalitsa-bacon-arcticbbq\/"},"modified":"2025-06-15T19:56:09","modified_gmt":"2025-06-15T19:56:09","slug":"homemade-mangalitsa-bacon-arcticbbq","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=295577","title":{"rendered":"Homemade Mangalitsa Bacon | ArcticBBQ"},"content":{"rendered":"


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Pork Belly delicacy<\/strong><\/p>\n

Much has been written about bacon. So much that all the directions for doing it are very easy to find. Go YouTube, Google or numerous Facebook groups dedicated only for bacon, loads of information is readily available. I have eaten home made bacon and it is fantastic. Today, I decided to start mastering this delicacy.<\/p>\n

All recipes I could find, emphasized how simple it would be. Cure it, smoke it and eat it. Straight forward! However, when diving deeper into secrets and details of curing the meat, things suddenly got complex. As a first timer, I was left puzzled on who to believe.<\/p>\n

I would agree that smoking pork belly is simple. This I have done many times. But as it turns to bacon only by proper curing, how to go forward? Reading through articles I learned about different methods for curing, cautions for botulism as a cause of death<\/a>, guidance for using sodium nitrite (E250) for preventing botulism but at the same time cautions for sodium nitrite as a cause of death! And I thought this should be fun!<\/p>\n

Well, I decided to rely on guidance given by Finnish Food Safety Authority (EVIRA) and European Food Safety Authority (EFSA<\/a>). As per \u201c<\/em><\/a>Regulation (EC) No 1333\/2008 of the European parliament and of the council of 16 December 2008 on food additives.<\/a>\u201d,<\/a><\/em> \u201cMaximum amount off added Sodium Nitrite to meat products is 150mg\/kg\u201d.<\/em> Can\u2019t argue with that! To be on the safe side and not to overdose, I went with 100mg\/kg. With my Sodium Nitrite Salt 0,6%, that meant 17g\/kg.<\/p>\n

I had 3,5lb (1,6kg) Mangalitza Pork Belly in a freezer, just waiting for this moment.<\/p>\n

\"Mangalitsa<\/p>\n

First step was to defrost it, so I put it into a fridge for a night and took it out next morning once it was clearly defrosted. Recipes recommend on removing skin, but my cut was already skinned so I moved directly on curing. Here are the ingredients for the cure:<\/p>\n