I took a class on making bacon. I finally got my pork belly thawed and ready to cure.
I made up the cure using the recipe in the booklet I got in my From Scratch Club class
I had a hard time finding pork belly. I ended up at Rolf’s Pork Store in Albany. I recommend you go there
I paid $2.99 a pound… and got a 14 pound belly
I promised Erika that I would shoot her a nipple shot.
This thing was HUGE
I trimmed it up and squared it off
I then portioned it into about 2.5 pound hunks
I broke out the seasonings. They are in order from left to right: Rosemary, thyme, sage, garlic and peppercorn; brown sugar and cinnamon; brown sugar; garlic, bay leaf and peppercorn
I coated them in the cure and then smushed in the seasonings.
These will sit for a week in my fridge until they are ready to roast.