Instructions the bag over occasionally.

The bacon should be fully cured at this point,

with a firm texture and no soft spots.

1. Combine the following curing ingredients in a large deep container: 5. Rinse the bacon well and again pat it thoroughly dry with paper
sea salt, brown sugar, Prague powder, and dried bay leaves. Pour hot towels. Cook the bacon according to your preferred method.
water. Stir.
2. Add cold water and ice. Soak the fresh pork ham into the brine for 3 Smoke the Cured Bacon
days. Make sure to keep it in a cool place such as inside the
refrigerator. 1. After rinsing off the cure, place the bacon on a rack and let it dry for 1 to
2 hours to form a pellicle—a sticky surface layer of proteins that forms
3. After 3 days, wash the cured ham with running water. Discard the on the surface of the meat. This helps the smoke cling to it, resulting in
brine and then fill the container with clean tap water. Soak the ham for more flavorful bacon.
3 hours to reduce the saltiness. 2. Smoke the cured, air-dried bacon at approximately 200 F until it reaches
an internal temperature of 150 F / 66 C, the minimum safe temperature
4. Preheat oven to 320F.
for consumption of this product. The process should take between 1 and
5. Arrange the ham in a roasting rack. Cover with aluminum foil. Roast 2 hours.
for 2 hours. 3. Fry your bacon in a nonstick pan or cast-iron skillet and enjoy.
6. Remove the foil and increase the oven heat to 400F. Continue to
roast for 1 hour. Cook the Cured Bacon in the Oven
7. Prepare the Brown Sugar Honey Glaze by coming all the glaze 1. Preheat the oven to 200 F / 93 C. Roast the cured bacon until the
ingredients in a sauce pan. Heat the pan and stir the mixture until well internal temperature reaches at least 150 F / 66 C, the minimum safe
blended. Continue to cook in low to medium heat until the mixture temperature for consumption of this product. The process should take
reduces to half. about 2 hours. Store the bacon in a tightly sealed container or bag in the
refrigerator for up to one month or in the freezer for up to one year.
8. Remove ham from the oven. Brush Brown Sugar Honey Glaze all 2. Fry your bacon in a nonstick pan or cast-iron skillet and enjoy.
over it. Continue to roast for 10 minutes or until the ham turns brown.
9. Remove from the oven. Let it cool down.
10. Carve the ham. Serve.
11. Share and enjoy.
5. Put the meat and fat back in the freezer while you clean up. Dissolve the starter culture in with
the distilled water.
6. When the meat mixture is back below 35°F, you can mix it. I put the mixture into a big plastic
bin with the diced fat, the remaining black pepper, the red wine and the starter culture mixture
and mix it by hand for about 2 to 3 minutes. If you do this, you'll know the mixture's cold
enough if your hands ache from the chill. Or, you can put everything into a big stand mixer
and mix on low for 90 seconds to 2 minutes. I prefer to mix by hand.
7. Put the sausage in the fridge while you clean up. Run some clean water through your casings
to flush them and to see if you have any leaks. Cut lengths of casing of about two feet to 30
inches and set all but one back in the water. Thread the one onto your sausage stuffer.
8. Pack the sausage into your stuffer and get ready to make the salami. Leave 4 to 6 inches of
casing hanging from the edge of the stuffer as a "tail;" you'll use this to tie off the salami in a
bit. Start working the meat into the casing, using your fingers to flush any air out of the casing
and to regulate the flow. I prefer straight links of about 10 inches to a foot. Remove the link
from the stuffer and repeat with the remaining casings and sausage.
9. Now gently compress the meat within each casing, watching for air bubbles. Heat a needle or
a sausage pricker in the flames of your stove to sterilize it, and prick the links to let any
trapped air out. Tie off both ends of the link in a double or triple knot (you don't need a
specialized butterfly knot with hog casings) and then tie a loop of kitchen twine to one end,
making sure the twine knot is underneath the casing knot you just made: This will prevent the
twine from slipping off. Hang your sausages from "S" hooks or some such on a wooden rack.
10. To ferment your links, you will need to keep them warm and moist. I do this by putting a
humidifier under the hanging sausages and then tenting the whole shebang with big garbage
bags that I've sliced open on one end. I also use a water sprayer to spritz my sausages a couple
times a day. Doing this prevents the casings from hardening. Keep your sausages hanging at
room temperature (65 to 80°F) for two to three days.
11. Now you need to dry your sausages and turn them into salami. Hang them in a place that is
about 50°F to 60°F with about 80 to 90 percent humidity. In most cases you will need to put a
humidifier under your links. I also spritz them with water once a day for the first 2 weeks.
After the first week of hanging, drop the humidity to 70 to 80 percent. On the third week drop
it again to 65 to 70 percent and hold it there until a total of 5 to 10 weeks has elapsed since the
salami went into the chamber.
12. You now have salami. To store long-term, vacuum seal them individually and keep in the
fridge. They will last indefinitely this way, and the vacuum sealing will keep them from
becoming rock hard. You can also freeze them.
done emulsifying, it’s time to test both for taste and to ensure that the emulsion has
not been broken.
5. Spoon a tablespoon of the farce into a pan and cook. Adjust your spices if needed,
and if it exudes any water, your emulsion is broken. Let’s not let that happen. At this
point you can cover your farce and place it in your refrigerator overnight. This allows
for fuller flavor development as the meat proteins react with the spices.
Stuffing:
1. You’re now ready to stuff! You’ve kept your stuffer and its parts in the fridge
in order to keep it cool and your farce has either been in the fridge overnight or in the
freezer while you set up your stuffer.
2. Sheep casings are what you’ll use here as they are thinner and help with that
traditional hot dog snap. I like a slightly larger one at about 24-26 mm, since they’re
easier to work with. And of course, just as we do with our non-emulsified sausages,
you’ll soak and flush them to remove any excess salt.
3. Place a sheet pan, with a bit of water on it, underneath the nozzle of your
stuffer and quickly begin to fill the casings. The watered sheet pan helps the filled
casings move easily away from the tip of the nozzle.
4. Once your casings are filled, twist off into desired lengths and it’s back into
the fridge while you get your cooking implements set up.
Cooking:
1. You can poach, roast or smoke. You’re looking for an internal temp of around
145°-150°F. That’ll happen in a 170°F smoker in about an hour, in a 200°F oven in
about 30 minutes, or, how I like to do them, in a water bath of 160°F for about 30
minutes. Once the sausages are fully poached, you’ll want to toss them into an ice
bath to stop the cooking process.
2. Since they are fully cooked, you’re only looking to finish them, and that can
be done in a few ways. My two favorites are once again poached, in something like
sauerkraut, or sliced lengthwise and cooked on a flat cooking surface.
3. For the first method, pour the sauerkraut and its liquid into an aluminum pan,
and along with the hot dogs bring to a bubble over direct heat. This should take about
five minutes. Slide them over to the cool side of your grill and in about ten minutes,
you’ll have perfectly heated, unwrinkled hot dogs! Pop them directly on the grill for a
minute or two for a bit of char.
4. The second method is kind of self-explanatory. This will take about five
minutes.
5. As for buns, let’s keep things simple here with the old standby — Martin’s
potato roll. Save the split tops for your lobster. I don’t love to grill buns as I don’t
need any extra crunch. I like them steamed: Place a wire rack over an aluminum tray 7. Add the oil and cook, turning as needed, until longganisa are lightly browned and
of water and heat that water over direct heat on your grill. You’ve got steamed buns! caramelized. 
8. Remove from pan and serve hot.

Skinless Longganisa
Prep Time: 20 mins
How to Make Tocino
Cook Time: 10 mins  Prep time: three days (active prep: 30-60 minutes)
Total Time: 30 mins  Cook time: 20 minutes
 Total time: three days (including curing)
Ingredients Ingredients
 2 pounds ground pork  1 kg. pork loin or shoulder
 1 cup brown sugar  2 tbsp. table salt
 ½ cup ordinary vinegar
 1 head garlic, peeled and minced
 ½ - 1 cup brown sugar
 2 tablespoons soy sauce  4 cloves minced garlic
 1 tablespoon vinegar  3 tbsp. onion powder
 1 tablespoon salt  3 tbsp. soy sauce
 1 tsp. food coloring (optional)
 2 teaspoons ground black pepper
 1 tablespoon cornstarch Preparing the Meat
 1 tablespoon canola oil
1. Slice the meat thinly. You should cut the pork shoulder or pork loin
Instructions into 1⁄4 inch (0.6 cm)-thick slices. You can go even thinner and cut it
into 1⁄8 inch (0.3 cm)-thick pieces if you want it to be extra thin. Make sure to
1. In a bowl, combine ground pork, ground pork fat, sugar, garlic, soy sauce, vinegar, salt, remove all of the bone. If you want to make it easier for yourself to slice the
and pepper.
pieces, you can throw them in the freezer first until they start to firm up a bit,
2. Add cornstarch. Mix until well-distributed. and then cut them.
3. On an individual sheet of plastic film or wax paper, spoon about a heaping tablespoon of 2. Create the curing mixture. You should mix the table salt, vinegar,
pork mixture and form into a log. Roll and wrap tightly.  brown sugar, soy sauce, garlic, onion powder, and food coloring
4. Repeat until all the mixture is shaped and wrapped. Arrange sausages in a ziplock bag or together until you've thoroughly combined the ingredients. Instead of
airtight container and freeze. the food coloring, you can use a teaspoon of red beet powder if you'd
like. Place the ingredients in a bowl so you can easily rub the pork in
5. To cook, remove wax paper. In a wide pan over medium heat, arrange skinless
longganisa in a single layer and add enough water to cover sausages halfway.  the mixture.
 For a more tart flavor, you can add 1/2 cup of pineapple juice to the
6. Bring to a simmer, cover, and cook until most of the water is reduced and sausages are
cooked through.
mixture.
3. Rub the pork in the curing mixture. Press the pork into the curing
mixture until you've covered it thoroughly and evenly. Toss the pork to
fully immerse it in the curing mixture.
Refrigerate the pork for three days. Place the pork in a zip-seal bag or a
closed plastic container and place it in the fridge for three days. This will
ensure that the pork is fully cured before you cook it. When you take