Pork Belly Futures
Last Updated on Sunday, 10 January 2010 23:16 Written by Sean Monday, 11 January 2010 00:00
When asked by my friend Smalerie (visit smalerie.com today!) if I wanted to split some pork belly, I hastily agreed. I finally got around to making bacon of my own this weekend, or well starting the week long process. So I defrosted the pork, pulled out the curing salt, and away I went. I must admit that up to this point, it's moron simple And really, it's a timeless method of food preservation, so that's no surprise.
And here we have the basic raw ingredient. Pork Belly. Just like it sounds, it's the belly of the big. The wonderful, fatty, delicious belly of a pig. This piece even had hair and nipples still on it. But, this is partially about reconnecting with where food comes from, so that's a good thing
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Look at those veins of delicious pig fat.
Just a beautiful piece of meat
And so I mixed up some salt(enough to give a rhino a heart attack) some pink salt(sodium nitrite), some brown sugar and of course, some black pepper. And by some, I mean tons of freshly ground black pepper.
Rub it on the meat, bag it, throw the whole mess in the fridge, and away we go until next week. I just have to flip it every day or so. Next week, out comes the hickory smoke!
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