Thursday, January 12, 2006


Yes, it's really good. I know it's silly, but I'm kind of aghast that it could be this easy to make bacon. I didn't even miss the smokiness...although the s.o. might build us a smoker for future endeavors.


I just realized I never did say exactly how to make bacon. Basically, you make up a 2:1 mixture of plain uniodized salt and brown sugar. Grind in plenty of black pepper and crumble in some bay leaves. Some smashed juniper berries are a nice addition, too.

Rub this mixture into your pork bellies and stack them in a Rubbermaid tub. Every day, drain out the liquid that has accumulated, rub more of the salt/sugar mixture on the meat, and re-stack it with the slabs that were previously on the bottom on the top. After 4 or 5 days, you'll have a lightly cured bacon, ideal for breakfast. Just rinse it, blot off the water, and air-dry it for a little while. It will need to be refrigerated or frozen. A more heavily cured belly (say, 8 days) willl keep for weeks if wrapped in muslin and hung in a cool place.