Slab Bacon Recipe for Commercial Use

Demand for processed meat products is growing. Most mothers, especially those who are working prefer to buy them since they can be cooked easily. One of the all-time favorite processed meat products is bacon

Generally, bacon is made from the side or bellies of pork minus the ribs.

Bellies to be used for processing bacon should contain about so% lean, 46% fat and 4% skin. Very fat bellies are not acceptable because they taste more like salted fat than bacon and shrink excessively while cooking. On the other hand, very thin bellies are tough, stingy, and flavorless when cured.


  • 1 kg pork belly, skinless, boneless, and rectangular in form

Curing Mix

  • 1 tbsp Salt, refined
  • 1/2 tsp Curing salt
  • 1 tsp Sugar, refined
  • 1/4 tbsp Phosphate
  • 1 tsp Bacon powder
  • 2-3 drops Smoke flavor (can be replaced with oil of anise, oil of cloves and maplein (on drop each), if available)
  • 1/2 tablet Ascorbic acid 500 mg
  • 1/2 cup Water, chilled

Dry Cure Mix for 1 kg Meat

  • 1 & 1/2 tbsp Salt, refined
  • 3 & 1/2 tbsp Sugar, refined
  • 1/2 tbsp Phosphate
  • 1/2 tablet Ascorbic acid 500 mg

Packaging Materials

  • Paperlyne, 18″ x 12″
  • Polyethylene bag, 8″ x 12″ (for 1/2 kg packaging)


  1. Select good quality materials.
  2. Prepare the pumping pickle solution and dry cure mixture. In preparing the pumping pickle solution, mix all the dry ingredients first, then add water.
  3. Inject pumping pickle solution, about 1/2 cup pickle per kilo of meat into the lean portion with a distance of 1/2 inch per injection site.
  4. Massage gently for even distribution of pickle solution.
  5. Apply dry cure mixture into the fat and lean portion.
  6. Cure at room temperature for 8 to 10 hours or refrigerate for 1 to 2 days.
  7. Wash cured meat with tap water to remove excess dry cure mixture.
  8. Freeze the cured meat to harden.
  9. Slice into thin pieces and pack.
  10. Store in freezer.

Source: DA – ATI, Diliman Q.C.

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