Sunday, May 24, 2015

Been a long time...

This may not look like much now, but it will become bacon.  More specifically, The Meatfest Bacon (TM).  I use a brine cure, because the saltiness is easier to control.  This time I relented and added some brown sugar:

1 gallon of water
1 cup of Mexican sea salt
1/4 cup of brown sugar
6 lbs of pork belly

It just barely fits in the tub, so I'm going to turn it over ever other day or so to make an even cure.  I also leave the skin on, because it seems like too much work to get off.  I know, L2 knife skills.  Whatver.  You'd eat it.