House-cured Meats Recipe
artisan cheeses, spreads and relishes with assorted toasted breads
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Ingredients
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Cured Meats
Method
Curing Process
- 1
Prepare the Cure
In a bowl, mix together coarse sea salt, brown sugar, crushed black peppercorns, minced garlic, and fresh thyme.
- 2
Apply the Cure
Rub the cure mixture all over the pork belly, ensuring it is thoroughly coated.
- 3
Curing
Wrap the pork belly tightly in plastic wrap and place it in a dish. Refrigerate for 5-7 days, flipping it every couple of days.
- 4
Rinse and Dry
After curing, remove the pork belly from the fridge, rinse off the cure under cold water, and pat it dry with paper towels.
- 5
Slicing
Once dry, slice the cured meat thinly and serve with artisan cheeses, spreads, and toasted breads.
