![]() ![]() I washed off any excess cure and then placed this belly, along with the spice-cured one, in the smoker running at around 215☏. I commonly put my curing meats in a separate drawer or container just in case this happens, even though it previously never did, so there was actually some satisfaction in the fact that this extra precaution I take finally showed it was worth it, even though cleaning up the sticky mess was not fun.Īt the end of the five days, the belly felt much firmer than when it started, which is a good indicator that the cure did its job and it was time for smoking. For the first time that I can remember, I actually had the bag break open on me and drain out liquid. I flipped the bag over twice a day to ensure the belly cured evenly throughout the process. Next I transferred the belly to a Ziploc bag and placed it the fridge for five days of curing. Even though it's not grilling, I feel like I need to share my pork rind process because I've been making them more often lately and they're really stellar when freshly fried at home and you can enjoy them while still crackling right after being taken out of the hot oil. I had bought the belly boneless, but it did have the skin on, so I removed that first and used it to make some killer chicharrones. ![]() I applied this cure all over the the two and half pound piece of pork belly I had procured to turn into bacon. ![]() This was probably the simplest cure I've devised to date for any curing project I've undertaken-it was just maple syrup, brown sugar, kosher salt, and curing salt. So far I've stuck with dry curing bacon, and while there was a liquid in this recipe from the use of maple syrup, it's still considered a dry cure. When I was picking a couple of directions to go with my homemade bacon endeavors recently, I thought this was a good chance for me to delve into the savory-sweet territory by way of maple-cured bacon, knowing I was also making another batch of bacon utilizing a spice cure that would satisfy my wife's palette, so we'd both come out on the other side happy bacon eaters. That factors into my shopping decisions from time-to-time, like my choice of bacon-I would opt to pick up a sweet cured bacon occasionally if I was cooking for just myself, but knowing the wife wouldn't love it and that I'd be perfectly happen with the standard bacon, I never buy the stuff. My wife doesn't much care for savory-sweet things, while I do. ![]()
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