Name: Donovan's Meaterys 8-DAY HOUSE-CURED BACON – GF Recipe
Cook time: 192 h
Total time: 192 h
Yield: 6 servings
Cuisine: American
Ingredients: 3 lbs pork belly, skin removed; 0.25 cups kosher salt; 2 tsp pink curing salt (Prague Powder #1); 0.5 cups brown sugar, packed; 2 tbs maple syrup; 2 tsp black pepper, cracked; 1 tsp smoked paprika; 1 tsp garlic powder; 2 each bay leaves, crushed; 1 tbs fresh thyme, chopped (optional); 3 lbs cooked cured pork belly (from above); 2 tbs neutral oil (canola or grapeseed); 2 tbs maple syrup (for glazing); 0.5 tsp black pepper, freshly cracked; 6 cups curly kale, stems removed, shredded; 3 cups Brussels sprouts, thinly sliced (mandoline or sharp knife); 0.25 cups red onion, very thinly sliced; 0.25 cups flat-leaf parsley, chopped; 0.5 cups toasted walnuts or pecans, roughly chopped; 0.25 cups shaved Parmesan (or Pecorino) — omit for strict GF if dairy-free; 0.333 cups extra-virgin olive oil; 3 tbs apple cider vinegar; 1 tsp Dijon mustard (check GF label); 1 tbs maple syrup or honey; 1 tbs lemon juice, fresh; 1 each garlic clove, minced; 0.5 tsp salt; 0.25 tsp black pepper; 0.5 cups microgreens or baby arugula (optional); 2 each lemon wedges

Method

Cure & Brine (house-cured bacon)

1
Prepare cure
In a bowl combine kosher salt, pink curing salt, brown sugar, cracked black pepper, smoked paprika, garlic powder, crushed bay leaves and chopped thyme. Mix thoroughly so sugars and salts are evenly distributed.
2
Apply cure
Pat the pork belly dry with paper towels. Rub the cure evenly over all surfaces of the pork belly, massaging it into the meat. Make sure the cure covers both top and bottom.
3
Bag and refrigerate
Place the rubbed pork belly into a large resealable plastic bag or vacuum bag and seal. Place on a tray to catch any leaks and refrigerate. Turn the belly over every 24 hours to redistribute the brine.
4
Curing time
Cure in the refrigerator for 7–8 days. Meat will firm and extract some liquid. If excess juices accumulate, drain them before flipping. Total cure time is 8 days for this recipe.
5
Rinse and dry
After 8 days remove pork belly from bag, rinse thoroughly under cold running water to remove excess cure, then pat very dry with paper towels. Place on a rack uncovered in the refrigerator for 8–12 hours or up to 24 hours to develop a pellicle (a tacky dry surface) — this helps with smoke or browning if you choose to smoke; for pan-frying it's optional but recommended for texture.
6
Optional cold smoke
If you have a smoker and wish to add smoke, cold- or warm-smoke the belly for 1–2 hours at low temperature (below 140°F / 60°C) after pellicle forms. This step is optional; proceed to poaching if not smoking.

Finish & Fry

7
Poach/cook the cured belly
Preheat oven to 200°F (95°C). Place the cured pork belly in a roasting pan or baking dish with a rack and add enough water to come 1/4 inch up the side of the pan (this keeps the belly moist). Cover tightly with foil and bake for 2–3 hours until internal temperature reaches about 150–155°F (65–68°C). Alternatively, poach gently in a low simmering liquid on the stove for 90–150 minutes until the same internal temperature is reached. Let cool slightly.
8
Chill for easier slicing
Remove the cooked belly, cool to room temperature, then refrigerate until firm (at least 2 hours). Chilling makes slicing thin, even bacon strips much easier.
9
Slice
Using a sharp knife, slice the chilled belly into 1/8"–1/4" thick bacon slices (adjust thickness to preference). Keep slices refrigerated until ready to fry.
10
Pan-fry and glaze
Heat a large skillet over medium heat and add neutral oil. Working in batches, fry bacon slices 1–3 minutes per side until crisped and golden. In the final 30–45 seconds brush each side with a light layer of maple syrup and crack a little fresh black pepper over them; syrup will blister and caramelize — watch carefully to prevent burning. Transfer finished bacon to a paper towel-lined tray to drain and keep warm in a low oven (200°F / 95°C) if needed.

Kale & Brussels Sprout Salad

11
Prep greens
Place shredded kale in a large bowl. Sprinkle a pinch of salt over the kale and massage with clean hands for 1–2 minutes until leaves soften and darken. This reduces bitterness and tenderizes the kale.
12
Combine vegetables
Add the thinly sliced Brussels sprouts, red onion and chopped parsley to the bowl with the massaged kale. Toss to combine and set aside while you make the dressing so flavors marry.

Dressing (must be gluten-free)

13
Make dressing
In a small jar or bowl whisk together extra-virgin olive oil, apple cider vinegar, Dijon mustard, maple syrup (or honey), lemon juice, minced garlic, salt and black pepper until emulsified. Taste and adjust acid, sweetness or salt as desired.
14
Dress the salad
Pour about 3/4 of the dressing over the kale and Brussels mixture and toss thoroughly to coat. Let sit 5–10 minutes to meld; add more dressing to taste if needed.

Assembly & Serve

15
Assemble salad
Transfer dressed salad to individual plates or a large serving platter. Scatter toasted nuts and shaved Parmesan over the top.
16
Top with bacon
Arrange slices of warm house-cured bacon over the salad. If desired, drizzle the remaining dressing lightly over the bacon and greens for extra gloss.
17
Finish and garnish
Add microgreens or baby arugula and a squeeze of lemon over each portion. Serve immediately so bacon remains crisp.

8-day House-cured Bacon – Gf Recipe

Ingredients

Cure & Brine (house-cured bacon)

Finish & Fry

Kale & Brussels Sprout Salad

Dressing (must be gluten-free)

Garnish & Serving

Method

Cure & Brine (house-cured bacon)

Prepare cure

Apply cure

Bag and refrigerate

Curing time

Rinse and dry

Optional cold smoke

Finish & Fry

Poach/cook the cured belly

Chill for easier slicing

Slice

Pan-fry and glaze

Kale & Brussels Sprout Salad

Prep greens

Combine vegetables

Dressing (must be gluten-free)

Make dressing

Dress the salad

Assembly & Serve

Assemble salad

Top with bacon

Finish and garnish

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