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madbakerFresh Bacon
5 lb pork belly, skin on
1/4 cup dry cure (1/4 lb kosher salt, 2 oz sugar, 1/2 oz pink salt)
optional: for sweeter bacon, 1/2 cup maple syrup or 1/2 cup brown sugar; for savory bacon, 5 cloves smashed garlic, 3 crushed bay leaves, 1 Tbsp black slightly smashed peppercorns.
Trim the belly so the edges are neat and square. Spread the dry cure on a baking sheet and press all sides into the cure to give it a thick uniform coating over the entire surface. Place the coated belly in a 2 gallon Ziploc and refrigerate for 7 days, flipping the bag to redistribute the released liquid and brine every other day. After 7 days, the belly should feel firm at its thickest point; if not, refrigerate for 1 or 2 more days. The thicker the belly, the longer it will take to cure.
Remove the belly from the cure, rinse thoroughly, and pat dry with paper towels. Throw away the Ziploc and curing liquid. Roast the bacon in the oven at 150 for 2 hours, or cold smoke (preferable). I used hickory and alder chips. The bacon will keep for 1-2 weeks in the fridge.
What worked: Yum. Bacon. I ordered a pork belly from Prather Meat, so it was a good-quality organic pig part.
What didn't: I can't honestly say that this was better than Dittmer's bacon. (Although it was loads better than Safeway brand.) I couldn't taste any garlic, although I could taste the sugar. It wasn't cheaper than commercial bacon, either. The slices that were too thick didn't crisp up as bacon should (I probably need an electric slicer). But I still thought it was worthwhile...
Will I make it again? Once I get through the 8 lbs that are in the freezer, definitely.
5 lb pork belly, skin on
1/4 cup dry cure (1/4 lb kosher salt, 2 oz sugar, 1/2 oz pink salt)
optional: for sweeter bacon, 1/2 cup maple syrup or 1/2 cup brown sugar; for savory bacon, 5 cloves smashed garlic, 3 crushed bay leaves, 1 Tbsp black slightly smashed peppercorns.
Trim the belly so the edges are neat and square. Spread the dry cure on a baking sheet and press all sides into the cure to give it a thick uniform coating over the entire surface. Place the coated belly in a 2 gallon Ziploc and refrigerate for 7 days, flipping the bag to redistribute the released liquid and brine every other day. After 7 days, the belly should feel firm at its thickest point; if not, refrigerate for 1 or 2 more days. The thicker the belly, the longer it will take to cure.
Remove the belly from the cure, rinse thoroughly, and pat dry with paper towels. Throw away the Ziploc and curing liquid. Roast the bacon in the oven at 150 for 2 hours, or cold smoke (preferable). I used hickory and alder chips. The bacon will keep for 1-2 weeks in the fridge.
What worked: Yum. Bacon. I ordered a pork belly from Prather Meat, so it was a good-quality organic pig part.
| Mmmm.... bacon. |
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 |
What didn't: I can't honestly say that this was better than Dittmer's bacon. (Although it was loads better than Safeway brand.) I couldn't taste any garlic, although I could taste the sugar. It wasn't cheaper than commercial bacon, either. The slices that were too thick didn't crisp up as bacon should (I probably need an electric slicer). But I still thought it was worthwhile...
Will I make it again? Once I get through the 8 lbs that are in the freezer, definitely.
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How thick is too thick?
Date: 2006-11-05 08:42 pm (UTC)or Pancetta...
Date: 2006-11-06 05:54 pm (UTC)http://nibuca.livejournal.com/23903.html
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Make your own Pancetta
Article over at CHOW:
Make your own Pancetta
http://www.chow.com/stories/10131