There is nothing like waking up to the smell of bacon frying in the pan. Sure it's easy to buy a package of bacon at the store, but why not cure your own bacon and impress your family and friends? While it is time consuming, curing bacon at home is well worth the wait. Read on to learn more.
Things You'll Need
- 1 slab of fresh, refrigerated pork belly
- 1 lb. of salt
- ½ cup brown or white sugar
- Additional spices of your choice (optional)
- Stainless steel, plastic or glass container
- Plastic wrap
Mix the salt, sugar and spices of your choice (such as pepper and bay leaves) together in a bowl.
Lay the pork belly on a piece of plastic wrap. Rub the salt, sugar and spice mixture all over the pork belly, pressing it firmly into the meat. Save any of the mixture that is left over to use during the curing process.
Wrap the meat tightly in the plastic wrap and place in a container. Cover the container and store in the refrigerator for 24 hours.
Remove the pork belly from the refrigerator. If any water has accumulated, pour it out. Add some more of the salt, sugar and spice rub to the pork belly. Rewrap the meat and return it to the refrigerator.
Repeat Steps 3 and 4 for five days. If you run out of salt, sugar and spice mixture, just make some more.
Remove the pork belly from the refrigerator. Smoke it on the grill or in a smoker. Slice it up, fry it up and enjoy. Make sure to refrigerate any uneaten bacon.
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