So, last week I told you that I was branching out and trying a whole new venture - curing my own bacon. It's really quite easier than you think! While American bacon is traditionally smoked, if you're like me and 1) don't own a smoker, and 2) live in a small apartment and would smoke yourself out even if you did, a long cook at low temp in the oven will do the trick.
- 2-lb. piece of pork belly
- 2 T. salt
- 1 1/2 tsp. pink curing salt #1
- 2 T. pepper
- 2 T. brown sugar
- 1 T. crumbled bay leaves
- 3 cloves garlic, minced
Mix all of the spices together. Rub them aggressively onto the pork. Put in a storage bag or other container and refrigerate for 7-10 days. Turn occasionally.
After the curing period, rinse the bacon thoroughly and pat dry. Put in a 200 degree oven for 90 minutes, or until the internal temperature is 150 degrees. Cool and use accordingly.