Ingredients
The following ingredients have 5 Servings
- 1 kilo pork belly ((2.2 pounds))
- 1/4 cup brown sugar
- 20 grams sea salt, (about 2 rounded tablespoons)
- 3 tablespoons black pepper
- 3 tablespoons of crushed juniper berries ((optional))
- 2 tablespoons crushed dried rosemary
- 1 tablespoon dried thyme
Instruction
- Get a lidded container just about large enough to contain the pork belly. Cut the belly into a nice rectangular shape to fit. Use the trimmings in sausage, or slow-cook them.
- It is your choice to leave the skin on the belly or cut it off. If you are planning to slow-cook your finished bacon, like with beans or by itself, leave the rind on: It is delicious once cooked. But if you plan on this with sautéed greens or in place of commercial bacon, slice the rind off carefully with your sharpest knife.
- Mix the salt and all the herbs and spices and rub them into the pork belly. Coat the belly with any remaining spices.
- Put the belly in a large freezer bag, or wrap in plastic wrap, or vacuum seal it, then put it into the fridge. Keep the bacon in the fridge for 5 to 7 days. Turn over the slab every day. It will weep moisture; this is a good thing. Just leave it in the container.
- After the bacon is cured, take it out and rinse it off with cold water. Pat the bacon dry with a paper towel and set it on a wire rack to dry a bit. You can leave it on the counter for a few hours, or overnight in the fridge.
- Cut it into pieces you think you'll use within 10 days and freeze the rest.
