How To Make Your Own Bacon: Our Mexican Pork Belly Project (scrumptiouschef)

Sat, 24 Dec 2011 19:24:47 GMT

1 pork belly, 12lb Berkshire or other good breed
1/2 c. Salt, Kosher
4 t. Salt, pink, curing
1/2 c. Sugar, turbinado
1/2 c. Chile powder, Jalapeno, green, may be purchased at Fiesta or Savory Spice shop
¼ c. Cumin
¼ c. Coriander
Method
* Combine all ingredients thoroughly
* Sprinkle ingredients all over belly
* Put belly in fridge in large pan
* Every 24 hours flip belly over
* Do this for 11 days
* Rinse seasonings off belly with cold water
* Let dry for 24 hours, flipping every few hours
* Build fire in smoker, smoke belly with favorite wood for 2 hours
* Remember, you're not cooking the belly, merely flavoring it with smoke
* Return belly to fridge
* Let sit overnight
* At this point it's time to slice your belly, this is a crucial stage in your project. We used our electric slicer at work so the bacon looks professional. If you don't have an electric slicer use your sharpest knife, take your time and make your cuts as even as possible

cooking notes,back story+pic of Mexican bacon http://www.scrumptiousche...ork-Belly-Project#more