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:)
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:)