No, today’s blog entry isn’t about frying up some bacon. Who doesn’t like bacon? It’s delicious on it’s own, it adds tons of depth and flavor to a multitude of recipes, and best of all, it’s good for you (as long as you have a shortage of pork fat and salt in your diet as I do)! Isn’t that terrific?
Really, there’s only one thing better than that delicious ‘platter bacon’ you buy from under the glass in the your local butcher shop or supermarket and that’s bacon you made yourself. Homemade bacon doesn’t shrivel up and shed off a bunch of water when you fry it . Also you can cut it into bacon strips, chunks, lardons, or use your imagination. The fact is that it is more versatile and more delicious than that stuff you buy at the store. Additionally, you can season our bacon to your taste. If you thought you liked bacon, just wait until you try your own homemade bacon! It’s easy to make but there are a couple of special things you need. This recipe is based “Charcuterie” by Michael Ruhlman & Bryan Polcyn which is an excellent book for those who like to dabble in such things. The two tricky things about this recipe are the pork belly and the pink salt. Pork belly may be available at your local butcher, Asian market, or you might have to ask them to special order some for you. Pink salt can possibly be obtained from your local butcher, but more often than not, you need to order it online. I ordered it from: http://www.sausagemaker.com and this company calls theirs, “instacure #1”.
- Yield: 10 Pounds
It's bacon. What more is there?
- 1 Pound Kosher Salt
- 8 Ounces Sugar
- 2 Ounces Pink Salt See note in description
- 2 Tablespoons Fresh ground pepper
- 6 Cloves Garlic
- 1 Bay leaf crushed
- 10 Pounds Pork Belly
- In a small bowl mix the first 4 ingredients together.
- Using a cookie sheet or similar, start rubbing the dry ingredients on one of the pork bellies thoroughly covering it on all sides. Place the coated pork belly in a 1.5 gallon ziplock bag but before sealing the bag, throw in some garlic and bay leaf then zip the bag closed. Do the same procedure with the remaining pork belly.
- Place your future bacon in the refrigerator turning it over once a day for seven days. Some moisture will begin to form in the bags, this is normal and contributes to the cure. At the end of seven days, rinse off any remaining cure and magically, you’ll have delicious bacon. At this point, you can slice and use the bacon or you could lightly smoke it and then use it.
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