Wednesday, November 3, 2010

Project Bacon - Phase 2

Well I received my pink curing salts in the mail, and went about the business of creating a spice/salt rub for the pork belly.

Pictured above is the mix of regular salt, pepper, curing salts, minced garlic, crushed bay leaves, nutmeg, thyme, and sugar.  I rubbed it all over the pork, placed in a container, and popped it into the fridge for a week.

Next wednesday can't come soon enough!

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