After visiting Fubonn, “The Largest Asian Shopping Center in Oregon”, a few weeks ago and seeing the overwhelming selection in their meat department, I knew one thing for sure: the hour was nigh that I would attempt to make my own bacon. The pork belly was abundant. I went back a week ago and picked up a 3lb slab or so for around $8.00.
Using Michael Ruhlman & Brian Polcyn’s book Charcuterie as a guide I set out to find some pink salt. It says in the book that you will likely have to order it and have it shipped to your home, but being in Portland, a culinary empire unto itself, I just new there had to be some about. I headed over to Pastaworks and looked around for some there, but they didn’t have any for sale. So, I asked their on-site butcher Dave if he might know where I could pick some up. He quickly asked me how much I needed. I said how much can you spare, and he replied, “About 50 lbs.” It turns out that he had ordered what he thought would be a small box, but ultimately proved to be a life-time supply. I left with about 8oz. The Basic Dry Cure in the book couldn’t be simpler. It consists of 1# Kosher Salt, 8oz Sugar, and 2oz Pink Salt. That’s it. You mix it up, then rub it all over your pork belly. For my first attempt I also added crushed juniper berries, garlic, and black pepper, thus creating a savory bacon. Most breakfast bacon, I believe is sweet cured, typically with brown sugar, so this turned out to be quite a departure from what I am used to.
To carry out the curing process the only equipment that is required is a 2 gallon Ziploc bag and a pan to place the pork belly in. Once the dry cure has been applied, you put it in the bag with the other ingredients (you can basically use anything you want to.) Then place it in the refrigerator, and flip it over everyday for 7 days, or until the belly feels firm at the thickest point. Effortless, really. Once it is done curing, take it out, rinse it off, and dry it. Then place the pork belly on a wire rack on a baking sheet, and put it in a 200º oven for 2 hours. Take it out and slice off the skin with a sharp knife, and there you have it: Bacon.