This is a dry cure that can be used on about five pounds of pork belly for bacon or fish such as salmon. This cure will keep, covered, for several months.
Apparently, two dozen gingerbread strippers and a bottle of cheap scotch wasn’t enough to buy Santa’s forgiveness last year. He did not provide the Big Green Egg I’d requested despite my generous bribe. I found plenty of fuel for an Egg in my stocking, though. This year I’m upping the ante. No jolly old elf can resist three different types of Christmas pork waiting on a plate. While I’m at it, I’ll share the recipes as I go along. If it works, maybe you can buy your naughty self into his good graces too. Christmas bacon seems like a good lead-in. Here’s how I’m going about it.
I’ve made corned beef, sausages and pastrami but never did bacon until a couple of weeks ago. The results were fantastic! Once you make your own bacon you’ll never buy its lesser store-bought cousin again.