Five-year bacon

It's been five years since I cured bacon. I'd ordered a belly in the summer, but it sat in the freezer as other demands and distractions came up. Last week I defrosted the freezer and the belly, and yesterday started curing the belly.


Figure 1: Bagged and one day into its cure.

I kept the recipe simple. I follow Ruhlman and Polcyn's basic ratio for a dry cure, and rub on 2.5% of the meat's weight. This belly is 2,953 grams, so that means 74g cure, and then

with all of the spices ground. This bacon will be slightly sweet, warmly and richly spiced, and a nice Sunday morning brunch treat.

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