Curing Bacon
Tuesday, August 2, 2022
Summer is obviously tomato season, which screams trying to perfect your BLT. Though in my family, I’m the only one who likes, tomatoes, lettuce, or mayo. So, I have a BLT, while the rest of them make a sandwich that includes bacon, mostly. Though I always find that making your own bacon, is not only simple but makes for a better BLT. Curing of any type tends to scare people away but bacon is the simplest cure you can find and pretty impossible to find. Once you make your own, store-bought will just never be the same.
Ingredients
3 lbs. skinless, pork belly
3 Tbsp. Kosher salt
1 tsp. pink salt #1 (curing salt)
2 Tbsp. Freshly ground black pepper
Instructions
In a small bowl, mix the Kosher salt and pink curing salt. Be sure not to injest any of the pink curing salt. It will making extremely sick, hence why its dye pink.
In a lined sheetpan place the pork belly and cover it, on all sides with the salt mixture. Place in a ziplock bag.
Place the pork belly in the refrigerator for 7 days. Flipping ever day.
Remove the pork belly from the refrigerator and rinse any remaining cure.
Place the cured pork belly on a sheetpan and coat all the sides with the freshly ground pepper. Tapping to remove any excess that may have bunched on.
Place the bacon in the freezer for 15 minutes. Remove from the freezer and slice the bacon. The heat from your hand will start to warm the bacon and make it difficult to cut. Simply place the bacon in the freezer for 15 minutes again and repeat.
Tags
Appetizer
