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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Home Cured Bacon Recipe

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This recipe for Home Cured Bacon is from Mommoo's Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 lb slab of skin-on pork belly, trimmed to square off edges
2 1/2 Tbsp kosher salt
1 1/2 Tbsp sugar
1 Tbsp black peppercorns
1 tsp fennel seed
1 tsp caraway seed
1 tsp rosemary
1 tsp thyme
2 bay leaves
1 clove garlic, minced
Directions:
Directions:

Place the pork belly on a large sheet of parchment paper.
Coarsely grind together the salt, sugar, peppercorns, fennel seed, caraway seed, rosemary, thyme, and bay leaves, then mix in the garlic.
Rub the seasoning all over the pork belly, then place in a 1-gallon Ziploc back along with any excess seasoning.
Shake the bag to evenly coat the seasoning, place on a sheet pan, and refrigerate for 7 days, flipping every other day.
Wash the spices from the bacon under cold running water and pat dry; it should be firm to the touch.
Place the bacon in a 9x13-inch baking pan and roast for 2 hours at 200º, until lightly browned and internal temperature is 150º.
With a long, thin knife, slice off the pork skin, then let the bacon cool to room temperature.
Pat dry, wrap in wax paper, and cool until completely chilled.
Wrap the bacon in plastic wrap and refrigerate for up to 10 day or freeze for up to 3 months.
Slice and fry to serve.

 

 

 

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