The Big Pork Project Part II


output_ptAeUX Hey look, everybody! It's our first attempt at making a gif!--feel free to send snarky suggestions--or helpful hints--to kate@besaws.com.

Point is, we're on to Part II of The Big Pork Project: #MakinBacon.  Remember that infographic from a couple weeks ago? (See The Big Pork Project: Part I) Elk Burger black

In this post, we'll be discussing steps 3 & 4, or How to Make Your Own House Bacon (yields about 15 slices). Ours is a little sweeter than your average salt lick, so it cures a little longer than some recipes you might have seen.

You'll need: 1 pork belly 2 quarts brown sugar 1 quart kosher salt 3 T onion powder 3 T garlic powder 3 T fresh chopped rosemary

Mix brown sugar, salt, onion & garlic powder and rosemary in a large bowl; make sure there are no lumps! Pour half the mixture into a deep pan, place pork belly on top & cover with the rest. Pack the mix down, cover with plastic & leave to cure in the fridge for 3 days (see our gif above). At Besaw's--since we use it right away--Cheffy slices off the bacon to order, roasting it for about 10 minutes at 350˚F. Want it crispy? Give it a minute or two longer. Since it's nitrite/nitrate free, your house bacon will last about 5 days in the fridge. Perfect project to start on Wednesday night for a Sunday brunch with the fam!

house bacon