Bacon Rub
INGREDIENTS
•
Home-Cured Bacon (adapted from Charcuterie)
•
—Order five pounds of fresh pork belly from your grocery store, the pork guy at your farmers market, or from a local butcher shop.
•
—Buy a box of 2-gallon zip-top bags if you don’t have a container big enough to hold the belly.
•
—Mix the following together in a small bowl:
•
2 ounces (1/4 cup Morton or Diamond Crystal coarse kosher) salt
•
2 teaspoons pink curing salt #1 (I use this DQ Cure from Butcher-Packer, $2)
•
4 tablespoons coarsely ground black pepper
•
4 bay leaves, crumbled
•
1 teaspoon freshly grated nutmeg
•
1/4 cup brown sugar or honey or maple syrup
•
5 cloves of garlic, smashed with the flat side of a chef’s knife
•
2 tablespoons juniper berries, lightly crushed (optional)
•
5 to 10 sprigs fresh thyme (optional)
Comments & Reviews
Just A Pinch Sweepstakes