Curing Pork Bellies

BigGreenCraigdotcom

I picked up. Couple pork bellies from the local farmers market with the intentions of making bacon. The last cure I did was terrible. Can anyone recommend a cure recipe?? I prefer the savory side of bacon rather than the sweet. Any input would be great!

Hi54putty

I use kosher salt, cracked pepper, and John Henry's hot sugar maple rub. I have done the last few without pink salt and like it better that way.

SoCal_Griller

I like 4 jalepnos and 4 garlic cloves, diced.  Just a little heat.

Cookinbob

I start with Ruhlmans basic cure:  

• 1 pound/450 grams kosher salt
• 8 ounces/225 grams sugar
• 2 ounces/50 grams pink salt

Combine, mix and store in an air tight container indefinitely.

Use 16.66 g of the cure per pound of belly.  Add other seasonings to taste.  I use Thyme and black pepper.  Some folks like brown sugar or maple syrup.  I am actually going to start 2 three pounders tonight!

BigGreenCraigdotcom

Mine are both approx 3 pounders. I may try that!