Bacon is made usually from pork. The meat is salted for at least two weeks and at first you get raw bacon. Then the meat is either dried (dried, smoked), either boiled or used raw. Bacon can be prepared from different parts of the pork carcass - different people of different traditions. For example, in the United States for use mainly bacon and podcherevok. I chose the butcher shop a couple of slices of bacon, namely, that part of the breast, where the rib bone ends. It is correct to call belly bacon meat. Meat Ukrainian "Salo" is very soft, with thin layers of fat (tallow). If you are lucky, you can choose a piece with almost no fat.

Because the meat I have quite a bit - just a couple of pieces, I can afford the "point" individually salting each piece that will provide I need the saltiness of the meat. I measure out a fixed number of salt - 20 g per 1 kg of meat (in the end to get the bacon average salinity). Please note that I am using not just table salt, but a mixture of salt with a nitrite salt (1:1). In this recipe it's important, and without the addition of nitrite salt is salt bacon, is impossible. Carefully RUB the meat with salt and put it in a sturdy plastic bag. Expel the air from the bag with the meat, tie the package and send it in the fridge. It is desirable that the air temperature was 2-3 degrees C and not exceed +6 degrees. Once a day I take out the meat from the refrigerator and gently rubbing it with your fingers for one minute then return the meat back into the cold.

After two weeks, remove the meat from the refrigerator and gently washed it with cold water. A little obsesiv, RUB the meat with spices, pepper (ground black and chili) and garlic (better dry). You can not RUB with spices, but then it is desirable to podkoptit meat.

After this meat require a strong thread and hang to dry (to valitsa). The temperature in the place where the meat is getting dry, should be 12-14 deg C, humidity - about 75% plus a small draught. It is very desirable to adhere to these parameters, otherwise the result may be unsatisfactory. The duration of the drying process from two weeks to a month.

When the bacon is ready, it is advisable to wrap in a plastic bag and put in a couple of days in the fridge. It will become more homogeneous in density - dry areas will soften slightly.