Crunch crunch, homemade bacon recipe

Dear readers, I would like to tell you that I love bacon with its soft meat and crispy skin and the truth is that I have prepared it several times until obtaining this optimal result, because you have to take the time you need to make it perfect and ready. of the most demanding palates. So here I tell you step by step, with love. I hope you enjoy it and thank your cook today.

Ingredients:

• 1 good piece of bacon (1 or 2 pounds)
• ½ cup of white wine or sherry
• 1 tablespoon of your favorite herb seasoning or five flavors
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 tablespoons of white vinegar
• ½ cup of salt in grain or grill

Preparation:

1. Clean your bacon and pat dry with absorbent paper. On the skin side, prick it with the tip of a knife. Turn it over and on the meat side, add the white wine first and spread it all over the piece, then brush with your favorite seasoning, salt and pepper. Put it in a pyrex mold, cover it and leave it in the fridge for 12 hours or you can do this step the day before.
2. Spread out a piece of aluminum foil and place your bacon in the center, folding the sides so that it fits like a mold attached to the sides of the bacon. Put the meat in a pyrex mold and with a brush spread the white vinegar over the skin and cover the skin with the salt grains, so that it is completely covered. Bake the bacon in a 350ºF or 175ºC oven for one hour.
3. Remove the bacon from the oven, remove all the salt from the top and also remove the aluminum foil. Put the pancetta in a baking tin and put it back, but this time in broil at 350ºF or 175ºC, and allow the skin to toast and turn golden brown. This step will take you from 40 minutes to an hour. The bacon has to be about 25 or 30 centimeters from the broil, otherwise it will burn.
4. When golden and crisp, put it on a board and cut it into squares. Serve it hot with chili and a salad.

Note: This recipe serves 8 or 10 people