DIY Home Cured Bacon
Author: 
Recipe type: charcuterie
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Simple home-made bacon, no smoker needed.
Ingredients
  • 1 lb. pork belly
  • 25.5 or 31.9 grams Rub Yer Belly™ bacon cure
  • 1 modicum patience
Instructions
  1. Purchase Rub Yer Belly™ Bacon Cure(s) of choice.
  2. Purchase pork belly.
  3. Rub belly with correct quantity of Rub Yer Belly™ Bacon Cure (see Rub Yer Belly package for specific amount).
  4. Place belly (rubbed with cure) in Zip-lock or Foodsaver bag for 10 days (more if you were able to find a modicum of patience).
  5. After required curing time, remove from fridge.
  6. Pat dry.
  7. Place belly back in fridge (on cookie rack in cookie sheet without bag) for 24 hours to allow surface to air dry and pellicle to form.
  8. Place cured belly on rack in 200° F oven for about 90 minutes until internal temperature of thickest part reaches 150° F
  9. Slice, cook & serve
Notes
Bacon will keep in fridge for 3-4 weeks or in freezer for 3-6 months. Warning: Consuming bacon made with Rub Yer Belly cures may cause nausea when making any future attempts to buy cheap store-bought bacon. Dizziness, light-headedness, tingling in the extremities, irritability (when asked to share) and temporary insanity may also occur. It's so good you'll fairly swoon, experience tunnel vision and focus wholly on the signals coming from your taste buds!
Recipe by go lb. salt at http://blog.golbsalt.com/2012/09/10/do-it-yourself-bacon-for-beginners-and-everyone-else/