Homemade Cuban Mo-jo Bacon
This recipe makes enough curing mix to cure 28.5 Kilos of homemade bacon, which may seem excessive, but since the main component is purchased by the kilo, it makes sense. But once you have made the cure mix, you can put it back into the resealable bag and use it at the rate of 43 g per 1 kg of pork.
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Cures
Homemade Cuban Mo-jo Bacon
This recipe makes enough curing mix to cure 28.5 Kilos of homemade bacon, which may seem excessive, but since the main component is purchased by the kilo, it makes sense. But once you have made the cure mix, you can put it back into the resealable bag and use it at the rate of 43 g per 1 kg of pork.
Directions
Take all of the dry ingredients and mix well in a bowl.
Take your pork loin or pork belly and pat it dry with kitchen roll.
Using a carving fork or a skewer, prick holes directly through at one-inch intervals. This allows the cure to penetrate deeper into the pork, and also the additional flavours.
Once you are ready to rub and cure the pork, you will require 35g of curing per kilo of pork.
Rub the curing agent into all areas of the meat; it's better to use gloves for this as it’s a messy process. I use a stainless steel tray to keep the cure together and catch the excess. This part is important to get all aspects of the meat covered, and don’t be shy rubbing it in.
Once completed with vacuum seal or bag your pork in a large Ziplock bag, and place in the fridge for between 5 & 7 days; my preference is 7. Each day you need to turn the bag over to allow the liquids and flavourings to coat all the meat.
After 5 to 7 days, remove from the bag and wash under cold water; don’t worry, it's fine! And dry with kitchen roll. You will find the meat is now quite firm and has shrunken considerably. The meat is now ready to be sliced into bacon. You can go as thin or thick as you like, even make your own bacon chops.
