The Recipes

Cured Bacon

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.


 Cured Bacon


- 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.