Bacon Cure
For 10 pounds of pork belly.
Ingredients
- 1/2 cup coarse salt
- 4 teaspoon pink curing salt #1
- 1/2 cup coarsely ground black pepper
- 8 bay leaves crumbled
- 1/2 cup honey or brown sugar or maple syrup
- 8 cloves garlic smashed with the flat side of a chef's knife
- 10 to 20 sprigs fresh thyme optional
Instructions
- Cut the 10 lb pork belly down the middle to create 2 equal pieces that are 5lbs each. Rinse pork with water and pat dry.
- Mix all ingredients in a bowl. Pour the cure mix evenly into 2 - 2.5 gallon zip lock bags. Add a piece of the pork to each bag and make sure pork is coated well.
- Put bags in the refrigerator for 5 to 7 days to cure. After cured remove from bags, rinse pork and let soak in water for about 20 minutes.