Home-cured Bacon
Home-cured Bacon is From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes.
Ingredients
4![bay leaves, crumbled]()
bay leaves, crumbled5sprigs![fresh thyme (optional)]()
fresh thyme (optional)5cloves![garlic, smashed with the flat side of a chef's knife]()
garlic, smashed with the flat side of a chef's knife4Tbsps![coarsely ground black pepper]()
coarsely ground black pepper2Tbsps![juniper berries, lightly crushed (optional)]()
juniper berries, lightly crushed (optional)59milliliters![brown sugar or honey or maple syrup]()
brown sugar or honey or maple syrup1teaspoon![freshly grated nutmeg]()
freshly grated nutmeg2teaspoons![pink curing salt #1 (I use this DQ Cure from Butcher-Packer, $2)]()
pink curing salt #1 (I use this DQ Cure from Butcher-Packer, $2)2kilograms![fresh pork belly]()
fresh pork belly57grams![(1/4 cup Morton or Diamond Crystal coarse kosher) salt]()
(1/4 cup Morton or Diamond Crystal coarse kosher) salt
bay leaves, crumbled5sprigs
fresh thyme (optional)5cloves
garlic, smashed with the flat side of a chef's knife4Tbsps
coarsely ground black pepper2Tbsps
juniper berries, lightly crushed (optional)59milliliters
brown sugar or honey or maple syrup1teaspoon
freshly grated nutmeg2teaspoons
pink curing salt #1 (I use this DQ Cure from Butcher-Packer, $2)2kilograms
fresh pork belly57grams
(1/4 cup Morton or Diamond Crystal coarse kosher) saltDifficultyExpert
Ready In1 h, 30 m.
Servings4
Health Score33
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