Add House Cured Bacon To Any Salad Recipe
Elevate your salad experience with our house-cured bacon, perfectly smoked and packed with flavor. Each crispy, savory bite adds a delightful crunch and richness that transforms your fresh greens into a gourmet delight. Treat yourself by adding this irresistible topping to any salad for a satisfying twist!
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Ingredients
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House Cured Bacon Ingredients
Method
House Cured Bacon Directions
- 1
Prepare the Cure
In a bowl, mix together kosher salt, brown sugar, black pepper, smoked paprika, garlic powder, thyme, and Cure #1 until well combined.
- 2
Cure the Pork Belly
Rub the cure mixture evenly over the pork belly. Make sure to cover all sides thoroughly. Place the pork belly in a large resealable plastic bag or wrap it tightly in plastic wrap.
- 3
Refrigerate
Refrigerate the pork belly for at least 7 days, flipping the bag or turning the wrapped pork belly every couple of days to ensure even curing.
- 4
Rinse and Dry
After 7 days, remove the pork belly from the bag or wrap. Rinse it thoroughly under cold water to remove the excess cure. Pat it dry with paper towels.
- 5
Cook the Bacon
Preheat your oven to 200°F (93°C). Place the cured pork belly on a baking sheet lined with parchment paper and bake for about 2 to 3 hours, or until the internal temperature reaches 150°F (65°C).
- 6
Cool and Slice
Allow the bacon to cool completely before slicing it into strips. Store in the refrigerator for up to 2 weeks or freeze for longer storage.