Bacon is just one of those things that I have always enjoyed ever since I was a little kind. I really wanted to experience the process of making it(one day I will make it truly from scratch by cutting up the pig but this is good for now) from pork belly to delicious salted treat of goodness.
This recipe yields 5 lbs but adjust accordingly as I made only 2 lbs as a starter batch to learn
1/4 cup of kosher salt
2 teaspoons pink curing salt
4 tablespoons ground black pepper
4 bay leaves, crumbled
1/4 cup brown sugar
5 cloves of garlic chopped up
Here is my 2 lbs of pork belly
All my combined ingredients
Throw your pork belly in a zip lock bag and mix it with your ingredients
Put your pork in the fridge and let it do its job for about a week.
After the week is done pull out your pork and rinse it off and dry it thoroughly and place on a sheet pan.
Put your pre-bacon pork filled sheet pan in the oven at 200 degrees for about 90 minutes or until it reaches an internal temp of 150 degrees F.
Glorious slab of bacon
Throw it on a cutting board and start cutting it down to finish it off (Don’t worry, its hard to cut them nice and uniform without a slicer so you will get nice big pieces of bacon)
Fry it off in a pan or cook it off in an oven at 400 degrees till its nice and crispy
Now enjoy the fruits of your labor!
Look out for our Candied Bacon Vodka in the upcoming weeks.