Makin’ Bacon


This pork belly slab cured in a Tender Quick brine with maple sugar, peppers, and lots of garlic.  I gave it 2 weeks just to be sure.  It dried for 2 days, uncovered, in the fridge and then got a dose of peachwood smoke.  That took about 3 hours before the internal temp was right.

We made a nice spaghetti carbonara.  Menu choice was heavily influenced by this Kenji recipe show.