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 Make Your Own Bacon: Home Curing A Pork Belly-Turkish Style

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  • Total Posts: 641
  • Joined: 10/5/2005
  • Location: austin, TX
Make Your Own Bacon: Home Curing A Pork Belly-Turkish Style Fri, 11/4/11 9:42 PM (permalink)
1 pork belly, we used an 11.80 lb Berkshire
1/2 c. Salt, Kosher
4 t. Salt, pink, curing
1/2 c. Za'atar, an insanely delicious Turkish seasoning blend. We bought ours at Savory Spice shop on w. 6th st. near downtown Austin Texas
* Sprinkle ingredients all over belly-be thorough,start with pink salt
* Put belly in fridge in large pan
* Every 24 hours flip belly over
* Do this for 9 days
* Rinse seasonings off belly with cold water
* Let dry for 24 hours
* Build fire in backyard, smoke belly with favorite wood for 4 hours
* Return belly to fridge
* Let sit overnight
Now it's time to slice your bacon. Hopefully you have access to an electric slicing machine. We used the one at work so it came out nice and slick looking. If you don't have access, try to barter with a local deli, offer them some homemade bacon if they'll slice it for you.
Back story plus pic of glorious pile of fresh sliced homemade bacon:http://www.scrumptiousche...Project?adminview=true
and the tale of our first pork belly project
<message edited by scrumptiouschef on Fri, 11/4/11 9:44 PM>
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