Makin' Bacon

[chef2b]

Yup, finally felt inspired and am curing 3.5 lbs of bacon. Should be done tomorrow and ready for the final cure. Could not find frisee at the one store that I went to (ironically it's the same place I found the pork belly). The plan is for frisee lardon. Not sure what I will serve with it, but it's what I'm hankering for at the moment

Comments

[chefxh]

With a black peppery vinaigrette and a poached egg on top! Oh, and croutons.

[goodall]

How do you make bacon? Where are you storing it?

[chef2b]

You start with pork belly, then add the spices, etc. It gets stored in a gallon ziplock bag or larger if you are making a bigger batch. It's in the fridge sitting on a half sheet pan to be safe.

The spices get washed off and the belly patted dry then cooked for approx 2 hours in a 200 degree oven.

I emailed you the recipe, etc. If anyone else is interested it's can be found here:

http://www.saveur.com/article/Recipes/Home-Cured-Bacon

Also check out http://kitchenbeard.livejournal.com/ who recently posted about his adventures making bacon as well as providing a different recipe.