We started making our own bacon when we saw Fareway had Pork Belly's on sale. So with the help of some friends we gathered recipes, did lots of reading, and decided to jump in. Our first batch was good but we want to make it awesome, so we are trying again. Putting this here so we don't forget how much of what we used. Will report back in a few days.
Ingredients:
- 3 Lbs Pork Belly
- 1/4 cup Kosher Salt
- 1/4 Cup Brown Sugar
- 3/4 tsp Curing Salt
CURE THE BACON
Rub the cure all over your pork belly. Vacuum seal your bag and put it into a pan just in case any juices get out. If you don't have a vacuum sealer just put it into a large ziplock bag. Write the date on it, that way you know when you started your cure. Flip the pork belly every day to be sure that it bastes evenly in the liquid that exudes from it. There will be quite a lot of liquid. Do this for 7-10 days.
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