Tonight I started the long process of curing my own bacon and I am SO excited. I followed the recipe from Jam It, Pickle it, Cure it. Man I love this book…
Anyway, I started out with about 3 pounds of pork belly. Clancey’s didn’t have any large slabs available when I went to look for it so I picked up 3 smaller pieces instead.
I rinsed each piece and dried it per the directions. I only had to trim one small piece off the belly. I was pretty lucky to get even pieces.
I set the pork belly to the side and got together the rest of the curing ingredients. I started with 1/2 cup sugar.
Then added and mixed in 1 tablespoon blackstrap molasses and mixed it well.
Then added 2 tablespoons of kosher salt
Then 1 teaspoon ground black pepper and 1 teaspoon curing salt. Be careful when using curing salt. The person who gave it to me at Clancey’s recommended wearing gloves when using it.
After everything’s mixed together you start massaging it into the pork belly to get it nice and coated. Make sure you get all the little nooks and crannies.
Once you’re satisfied with the coating, I just put it in a gallon sized zip-loc and popped it in the fridge. Now we wait…. I’ll flip and massage it once a day and we’ll see how it is in a week. I’ll keep you posted on how it goes. If we’re lucky we’ll be eating home cured bacon next weekend:)