It’s BACON Part II

Alright folks, tonight is the moment of truth.

I’ve been curing my pork belly in the fridge for over a week.  I checked it at one week and it was still a little soft in spots, so I added more salt and gave it a couple more days of massaging and flipping.  I took it out today and it felt firm all over and just look at the edge in the picture, doesn’t it already look like bacon?

I just popped it in the oven where it needs to roast for a couple of hours until it’s fully finished.  I’ll be checking on it regularly for the rest of the night.  Friday night we’ll have the big taste test and see how it worked out.  I’m really looking forward to it, hope you are too:)

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