After getting the book Charcuterie, the first thing I attempt is making fresh bacon. Simply because it is easy, one of the first recipes, and expensive to buy regularly, I think anyway. So there, i cure the meat for more than the required 7 days. I did it for about 10 days simply because I expected the meat to harden way more (like that of the salmon) but it never did. I smelled it and it didn’t smell weird by 10th day, and I knew I was safe.
I rinsed this, and then let it dry in the fridge for a few more days. Once dry, roast in the oven for 1.5 hours. Remove the skin and slice as thinly or thickly as you need and fry. Please take note that this cannot be consumed raw and needs to be cooked.
1/3 cup of basic cure following the recipe fro the book Charcuterie
800 grams of trimmed pork belly
Liquid smoke, a few drops
Put in a ziploc and mix all together and let marinade for 7 days turning everyday. Rinse on the 7th day and pat dry and let it dry more in the fridge for about 2 to 3 days. Roast in a very low oven for about 1.5 hours. Chill, slice as needed, keep the other half in the fridge. 🙂