Pig'n Whistle Homemade Bacon (Dry Rub Method) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/4 cup kosher salt
1/4 cup packed brown sugar
4 TBS ground black pepper
4 bay leaves, crumbled
1 TSP freshly grated nutmeg
5 cloves garlic, minced
2 TSP pink curing salt (ask your butcher for some)
5 sprigs fresh thyme (optional)
3-5 lbs pork belly
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Directions: |
Directions:Mix all the cure ingredients (salt through thyme) and rub the cure on all sides of the pork belly. Place pork in a gallon sized zip top plastic bag and put in the fridge for 3-5 days. Flip the bag daily to make sure liquid that’s drawn out is evenly distributed.
After 3 days, begin to check the meat for firmness. Meat should be firm to the touch when pressed with index finger.
Preheat oven to 200 degrees and remove cured pork from fridge. Rinse all the cure off the meat and pat dry. Place the pork on a rack in a baking dish or pan tray. Cook for 90 minutes or until internal temperature reaches 150 degrees.
If you happen to be lucky enough to have you own homemade smoker, you can also substitute the earlier step by smoking your bacon for 3 hrs using your favorite wood-chips. Don't forget, you will still need to reach the same internal temperature of 150 degrees.
Let the meat cool, refrigerate for 24hrs. thinly slice it into strips and you've got your bacon!! Slicing fresh homemade bacon is much easier if the meat is firm and cold.
Feel free to play around with your flavor options by using different spices.
Approximate cost/serving: The cost depends on how much you pay for your pork belly.get The costs should came out to about $2 per pound or 3 cents a slice. |
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Number Of
Servings: |
Number Of
Servings:5 pds |
Preparation
Time: |
Preparation
Time:3-5 Days |
Personal
Notes: |
Personal
Notes: You Had Me At Bacon! There is nothing more pleasing to our sense of smell like fresh homemade bacon cooking in the kitchen. Tease your neighbors, be the envy of campers, no matter what you do....enjoy.
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