Cured Pork Belly (Best Bacon Ever)
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| This is without a doubt the tastiest bacon I have ever tried. |
Time
prep 1:15
total 7 days
Ingredients
| 5 lbs. | pork belly, boneless, skin removed | | 1-1/3 tbsp. | pink curing salt | | 1/2 cup | black pepper, finely ground | | 1/4 cup | bay leaves, finely ground | | 2-1/2 cup | brown sugar | | 1-1/2 cup | kosher salt |
1 Recipe Reviews
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Have tried a number of different bacon recipes, but this is the best. I found that the amounts for 5 pounds are adequate for a 10 pound slab.
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Instructions
Place the belly meat side down and sprinkle curing salt over the belly. Using rubber or latex gloves, massage the curing salt into the pork belly. Sprinkle a thin layer of black pepper and bay leaves over the belly. Next sprinkle brown sugar and kosher salt over the belly. Massage the layers into the meat until packed on well. Flip, and repeat the process on the other side.
Wrap in plastic wrap and refrigerate for 5 to 7 days. Smoke over a low heat until the bacon is fork tender.
Author's Comments
This is without a doubt the tastiest bacon I have ever tried.
Use a combination of sweet woods for smoking. Pear, cherry and apple wood all work wonderfully.
Courtesy of Chef Ben Bettinger from Beaker and Flask in Portland, Oregon.
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