Cured Meats

Quick Summary: A fundamental guide to dry-curing pork belly at home to create delicious, savory bacon.
Source: Traditional

>> servings: 2
Combine @kosher salt{2.5%oz}, @cure #1 (pink salt){0.25%oz}, @coarsely ground black pepper{2%tbsp}, and @brown sugar{4%tbsp} in a #small bowl{}. Mix well to create the cure.
 
Thoroughly rub the cure mixture over all surfaces of the @pork belly{5%lbs}.
 
Place the pork belly into a #large ziplock bag{} and seal it, removing as much air as possible.
 
Place the bag in the refrigerator to cure for ~{7%days}. Flip the bag once every day to ensure even curing.
 
After the curing period, the belly should feel firm. Remove it from the bag and rinse thoroughly under cold water.
 
Pat the pork belly completely dry with #paper towels{}.
 
Place the belly on a #wire rack{} set over a #baking sheet{}. Return it to the refrigerator, uncovered, to dry and form a pellicle for ~{24%hours}.
 
The bacon is now ready to be sliced and cooked, or it can be hot or cold smoked for additional flavor.