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Ingredients

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• Grass fed beef belly, about 1-2 kgs

• 2 tbsp. sea salt;

• 1 tbsp. freshly ground black pepper;

• 1 tsp. dried rosemary;

• 1 tsp. dried thyme;

• 1 tsp. fennel seed;

• 2 bay leaves;

• 1 garlic clove, minced.

 

Directions

 

1. In a bowl mix the herbs, garlic and salt. The ratios can be adjusted to suit your tastes.

2. Cover the beef belly in the salt and herb mixture.

3. Wrap in plastic and place on a tray in the fridge.

4. Turn the meat every 24 hours for a week.

5. Once the meat is cured, wash the meat under cold water ensuring you remove as much salt and herbs as possible.

6. Preheat the oven to 100C.

7. In a roasting tray cook the meat for 2 hours 

8. Take out of the oven then leave to cool on the bench.

9. Refrigerate until cool

10. Slice into thin strips and freeze.

11. Simply defrost and pan fry.