i recently bought
charcuterie by
ruhlman and polcyn, and today i started my first attempt at making bacon. i got a 3.7 lb pork belly from whole foods and i rubbed it with:
- 50 grams of basic cure (8 parts salt, 7.6 parts dextrose, 1 part pink salt)
- 3 crushed bay leaves
- 10 grams cracked black peppercorns
- 5 crushed garlic
i put it in a 2 gallon ziploc bag and now it needs to cure for 7 days. since i don't have a smoker my current plan is to cook the bacon in a sous vide bath (with some liquid smoke) after it's done curing. (apologies in advance to all the actual bbq and smoker experts out there.)
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my tasting assistant knows it's going to be a while before this will be ready. |
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mmm. pork. the king of meats. hopefully i can do it justice. |
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i didn't even know they made 2 gallon ziploc bags. |
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