Recipe: Savory Bacon

Recipe: Savory Bacon

Adapted from "Charcuterie" by Michael Ruhlman and Brian Polcyn

Time: 15 minutes for preparing the cure, 7 days for curing, 3 hours for cooking and cooling

15 lbs slab pork belly
4 garlic cloves, minced
2 tsp sodium nitrite (see note), optional
3 Tbs kosher salt or 1 1/2 ounces non-iodized salt
2 Tbs dark brown sugar
2 Tbs coarsely ground black pepper
4 bay leaves, crumbled
4 or 5 sprigs fresh thyme.

1. Trim belly so edges are square. Combine garlic, sodium nitrite (if using), salt, sugar, pepper and bay leaves in bowl, mix well.

2. Place belly in 2 1/2 gallon resealable bag. Add spices and thyme sprigs and rub over belly to give it a uniform coating. Seal bag and refrigerate for 7 days, occasionally rubbing meat to redistribute seasonings, and turning bag over every other day.

3. Remove belly from cure, rinse well and pat dry with paper towels; discard cure. Belly can be refrigerated, covered, for 3 days.

4. Preheat oven to 200 degrees. Place belly on rack on a baking sheet. Roast until it reaches internal temperature of 150 F. degrees, about 2 hours; begin checking temperature after 1 hour. While fat is hot,
slice off rind; save for stocks and stews.

Cool to room temperature. Wrap well; refrigerate until chilled. Can be kept refrigerated for up to 2 weeks or cut into slices or chunks, wrapped well and frozen for up to 3 months.

5. When ready to use, cut in 1/8-inch slices or 1/2 inch lardons and sauté slowly until fat is rendered and bacon is crisp.

Yields: 12 to 16 servings.

Note: Sodium nitrite is sold under various names. It is available from the Butcher & Packer Supply Company (butcher-packer. com) as DQ Curing Salt.