Cured Bacon

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Cured Bacon

Granulated sugar, paprika, fennel and coriander seed combine to create a rub that, when massaged into boneless pork belly, becomes a liquid brine that transforms this succulently tender cut of meat into a savory gourmet bacon. Smoked over post oak wood, this cured belly makes for the ideal dish at any meal.

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Cured Bacon
Servings
12 servings
Cured Bacon
  • 3 pounds boneless pork belly
  • 3 tablespoons kosher salt
  • 1/3 cup Domino® or C&H® Granulated Sugar
  • 2 tablespoons pepper
  • 2 teaspoons paprika
  • 2 tablespoons toasted fennel seed, roughly ground
  • 1 tablespoon red pepper flakes
  • 2 tablespoons toasted coriander seed, roughly ground
  • 1 teaspoon pink curing salt
Instructions

Step 1

Start by curing the belly: In a small bowl, combine sugar, salt, and all spices to make the cure mix. Place belly on a foil lined tray and pat dry with paper towels. Using half of the cure mix, sprinkle evenly over the surface of the belly, and rub gently in. Turn over and repeat on the other side with remaining mix. Place the entire belly and curing mix into a large zip top bag and place in refrigerator for 7 days. Each day, flip the belly onto the other side and massage the contents (which will transform to a liquid).

Step 2

After 7 days, remove the bag and rinse under water. Pat dry with paper towels, and place back in fridge uncovered (on a rack over a pan to catch any drips) for 24 hours.

Step 3

Smoke the now cured belly using post oak wood for three hours at 200°F or until internal temperature reaches 150°F.

Step 4

Store bacon in an airtight plastic bag or container in the refrigerator for up to a week, cutting and cooking as required.