Bacon

Ingredients:

• 1/4 cup kosher salt
• 1/4 cup packed brown sugar
• 4 TBS ground black pepper
• 4 bay leaves, crumbled
• 1 tsp freshly grated nutmeg
• 5 cloves garlic, minced
• 2 tsp pink curing salt
• 5 sprigs fresh thyme (optional)
• 3-5 lbs pork belly

Procedures:

1. Mix all the cure ingredients (salt through thyme) and rub the cure on all sides of the pork belly.
2. Place pork in a gallon sized zip top plastic bag and put in the fridge for seven days.
3. Flip the bag daily to make sure liquid that’s drawn out is evenly distributed.
4. After one week, preheat the oven to 200 degrees and remove cured pork from fridge.
5. Rinse all the cure off the meat and pat dry. Place the pork on a rack in a baking dish or pan tray.
6. Cook for 90 minutes or until internal temperature reaches 150 degrees.
7. Let the meat cool, thinly slice it into strips and you’ve got your bacon!!
8. Refrigerate what you don’t cook up right away and freeze the rest within 5 days.