Dry Curing of Bacon

Ingredients:
1 kg of pork belly or fatback
2-3 heads of garlic
300 g of table salt
30 g More Specij Salo Seasoning

Instructions:

1. Cut the bacon into pieces about 10 x 15 cm in size.
2. Make deep cuts every 3-5 cm into each piece, down to the skin.
3. Stuff the cuts with sliced garlic and rub the entire piece with seasoning.
4. Roll the bacon pieces in salt and layer them tightly in an enamel bowl, generously sprinkling salt on each layer.
5. Place the bacon in a cool area. It will be ready to enjoy in 5 days.