My first attempt at making my own bacon
I will start this week long process by showing the pics from last night.
The pork belly.
The rub, or cure.
Sugar- 1/2c + 3TB
Kosher salt- 2TB + 2tsp
Pink curing salt- 1-1/2tsp
Placed in a lasagna pan and rubbed all over.
And then placed into a ziploc bag and back into the pan.
This will now be cured for seven days in the refrigerator.
During this time it is supposed to prodice liquids which will be "massaged" back into the belly so the cure stays evenly distributed.
To be continued...