w/mo2h #5: curin' bacon

Ok, so now that you have your pork belly...

What do I need for curing?

• Salt (Kosher salt is best)
• Flavorings (optional)
• Maple syrup (the real stuff, for the love of nature!)
• Brown Sugar
• Black Pepper
• Other, as desired
• A non-metalic covered curing vessel
• A rig for keeping the belly out of it's own liquid. We used a large tupperware, with two small lids underneath the belly to keep it out of the pool.
• Or, you can just use gallon-sized baggies (cut the belly in half if necessary... two bags, two different cures?). They will retain the liquid around the belly and possibly not get you as dry of a cure, but you're used to water-logged store bacon anyway (and you could drain the bag daily!). Be sure to double-bag to prevent contamination.
• A spot in the fridge to keep it cold (and safe!)

Ok, let's get curing!

• You do NOT need to remove the skin of the belly.
• On a VERY CLEAN surface, rub both sides of the belly in a coat of salt. This is about a quarter-cup total for both sides. It doesn't need to cake, just coat. See photo above.
• Rub both sides with your flavoring, a quarter-cup total. Brown sugar? Maple Syrup? Cracked Black Pepper? Your call!
• Place in your curing vessel.
• Daily, for one week:
• Drain the liquid, if necessary
• Add more salt to coat each side (1-2 Tablespoons total)
• Flip over

Next up, smoking and slicing!

The weather has been great lately for doing a little winter pruning (I tackled our blackberries last weekend!). Have you been doing any outdoor projects?

Much Love,
Able-Bodied Girl