| |
Charcuterie/Cheese, Smoker | |
| Basic cure Pork Bellies | |
| 1) press all sides of the bellies with cure 2) place in Ziploc bags with any additional ingredients 3) seal the ziplocs and remove as much air as possible 4) place in fridge for 7 days. redistributing the liquid daily (this is what cures the bacon 5) after 7 days bacon should feel firm and have a lot of liquid in the bag, if its still soft continue curing for 2 days 6) remove the back, discard the liquid, rinse thoroughly with cold water (soak for a short period is ok) and pat the bacon dry with paper towels. 7) let set uncovered in fridge overnight to allow the pellicule to form (at least 12 hours) 8) smoke till internal temp reaches 150 with your favorite wood (2-3 hours depending on thickness 9) trim any skin/bone 10) cut and eat or wrap and freeze | |
Unrated | |
Sort