A carved jamón. Yielding beautiful soft meat, this Pork Belly has a great twist of flavour. You can also adapt this recipe to use equilibrium brining by reducing the salt concentration to 135 grams while keeping all of the other ingredient quantities the same. The wine helps the salt find its way into the meat. Mix brown sugar, pink salt, kosher salt and 1 cup of the coarse ground pepper in a bowl together. Salt pork, also known as salt-cured pork, is pork belly, sometimes pork back fat, cured with salt and spices. After the fat is sizzled and the edges crisped up, the extra thin slices just need a minimum seasoning of salt and pepper. Salt-cured bacon is, in fact, a kind of salt pork. When cooking, roast at 180˚C in a covered dish for 90 mins. Get a dish and sprinkle a small layer of the salt and sugar cure mix in the bottom. Although its a fairly lengthy process (at least, compared to running to the store and just buying some), it is a wholly satisfying one, and in addition to the sense of achievement it also yields some tasty rewards. I'm using the dry cure recipe found in the book, "Bacon 24/ Seven," for a 5lb belly:-2 cups kosher salt-1 cup brown sugar -1 teaspoon pink salt - 1 tablespoon pepper I most recently reduced the salt to 1.5 cups I rub the belly with the cure and the place in ziplock for 7 days, flipping each day. Brine Curing . This quality is capitalized upon in the traditions of Italian Prosciutto, Spanish Jamón Serrano, and a host of other culinary specialties, including Chinese-Style Preserved Pork Belly (五花臘肉). Dry Brine the Pork Belly Slices. Leave it in the refrigerator for a week. Cure No. uncured. Using rubber or latex gloves, massage the curing salt into the pork belly. Cured pork belly is often used to make bacon, a common garnish and breakfast food. Next sprinkle brown sugar and kosher salt over … You can enjoy your smoked pork belly on its … 1/2 C your favorite Rib Rub. After 14 days, remove from the bag, slice, cook and enjoy. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Turn the bag over every 48 hours, and leave in the refrigerator for 1 week. Place the belly meat side down and sprinkle curing salt over the belly. Apple-Smoked Cured Pork Belly, (Bacon) with the Smoke Hollow Pro Series Smoker. Place … Serves: 30 Serves: 30. Sit the pork loin in … The outer layer will feel unusually dry or thick, which is a result of the curing process. Curing pork bellies at home is also considered a healthier alternative to buying bacon at a store or from distributors. Kitchen Wrangler | Melissa Guerra. That’s why we enjoy bacon so much. In a spice grinder or mortar and pestle, peppercorns, cloves, allspice berries, juniper berries and hot red pepper flakes. The Crosswordleak.com system found 25 answers for italian cured belly of pork crossword clue. Yield: 1 pound cured pork belly; Ingredients. But not all salt pork is exactly like bacon. Blitz all the ingredients, except the pork, in a blender or food processor to a powder and then rub into the pork belly. https://foodgeeks.com/recipes/cured-pork-belly-best-bacon-ever-21836 That cold smoker on the siSmokin' 101 is over, this recipe cures homemade bacon in true Master Chef style. 1/4 C packed light brown sugar. Add this to the rest of the water, mix and allow to cool. Then, pat the belly dry. Gochujang-Cured Pork Belly. Flip daily, making sure the cure liquid covers the flipped side. Pork belly is a great meat because it is so high in fat! Featured in: The tesa is ready when the salts have penetrated to the center, one to two weeks depending on how thick the belly is. Cured Pork Belly is Special! It should not be considered a substitute for a professional nutritionist’s advice. Reviews; Print Recipe; Add to myKitchen; Curing your own pork belly at home to make bacon is easy! In a small saucepan, add the ginger, bay leaves, star anise, cinnamon sticks, Sichuan peppercorns, salt, dark soy sauce (老抽), light soy sauce ( … When pork is cured by drying, it takes on a lovely sweet-taste reminiscent of golden apples. —Julia Moskin. 1/2 C kosher salt. The result is a taste that is truly unique and memorable. De très nombreux exemples de phrases traduites contenant "cured belly pork" – Dictionnaire français-anglais et moteur de recherche de traductions françaises. Dry Curing. Pork belly may be rolled for roasting or cut for streaky bacon. https://www.greatbritishchefs.com/recipes/sous-vide-pork-belly-recipe - Acheter cette photo libre de droit et découvrir des images similaires sur Adobe Stock Cured & Smoked Pork Belly. Combine the salt, sugar, Cure #1 (if using), garlic powder, onion powder, and cayenne pepper in a small bowl. Unfortunately most conventional bacons are cured with chemicals, natural and unnatural, some of which are not GAPS Legal - or good for us! 2 T ground black pepper. It also gives you control of what exactly is going into the bacon, the degree of quality of the pork itself and of course, the flavoring and level of s… Cured pork belly in spices of herbs. An alternate strategy to curing pork belly … Doneness Temperature Time; Tender, steak-like texture: 154F / 68C: 24 hours: Perfectly tender and juicy: 165F / 74C: 10 hours: Succulent braise-like texture: 176F / 80C: 7 hours: Our personal favorite is cooking the pork belly at 74C/165F for 10 hours. The brining time will increase from 48 hours to 72 hours, but there is no risk of brining for too long. Mix the spices with nutmeg, kosher salt and curing salt. The information shown is Edamam’s estimate based on available ingredients and preparation. Go buy the best, the freshest pork belly, sprinkle some salt and seasonings on it, vacuum seal and refrigerate. Turn it over daily and pour off any liquid. If you have access to pork belly, this is a great way to enjoy this fatty cut of meat while on the GAPS Diet. That cold smoker on the side of your Traeger allows you choose what wood pellet flavor you Run the pork belly under cold water to rinse off all the moisture and excess cure. Authentic Speck Alto Adige IGP cured pork belly cold cut. Look for pork belly that is about 50:50% muscle to fat, with creamy white fat and pink meat. 1.5 inch thick and flat 12g Curing Salt #1 4L Water 250g Salt 200g Brown Sugar Add 1L of water & all of the other ingredients to a pot and bring to the boil, stirring to ensure everything dissolves. Pork belly’s lack of additives gives it the edge in this category. Your bacon is ready for slicing. It … Smoke houses were a common fixture on many farms and rural homes prior to refrigeration. One level teaspoon (a mix of 1 ounce sodium nitrite (6.25 percent), 0.64 ounces sodium nitrate (4 percent) to 1 pound of salt) is used per 5 pounds of meat. Place the pork belly in a large zipper plastic bag, leaving it well crusted with the curing ingredients. ¼ cup kosher salt 2 tablespoons of freshly cracked black pepper 2 teaspoons of pink curing salt ( Prague powder) Put the pork belly in a zip-top bag and place it in the refrigerator for a week to 10 days. Most homemade pork belly recipes rely on a dry cure, which is basically packing pork belly in a mixture of salt, brown sugar, and other spices for a few days. There is no secret recipe for best home-cured bacon. Our system collect crossword clues from most populer crossword, cryptic puzzle, quick/small crossword that found in Daily Mail, Daily Telegraph, Daily Express, Daily Mirror, Herald-Sun, The Courier-Mail and others popular newspaper. Deselect All. Most homemade pork belly recipes rely on a dry cure, which is basically packing pork belly in a mixture of salt, brown sugar, and other spices for a few days. D.I.Y. When pork belly is stripped of its fatty outer layer then smoked, cured, and sliced thinly it becomes what we know as everyone's favorite sizzling breakfast food. Pour ¼ cup (75 g) of coarse kosher salt … Choose the right pork belly. An alternate strategy to curing pork belly is with a brine. It’s all about the meat. 1 tsp pink curing salt, such as Prague Powder #1. Belly is one of four primal cuts of pork — the others are shoulder, loin, and leg — and its where bacon comes from, once cured, smoked, and sliced. Bacon – Cured Pork Belly. Curing your own bacon, at least once, is a great experience for any meat enthusiast. curing already sliced pork belly? I then rinse them very,we'll. Specify that you want a raw pork belly that hasn't already been cured or sliced. Place pork belly into large ziploc bag or sealed container, and refrigerate for a week. Country cured hams and pork bellies may bring back fond memories for older people but may be an acquired taste for younger people. Cutting small slices. See full recipe on: Zen Can Cook, , Save. The belly, although a fattier meat, can be used for steaks or diced as stir-fry meat. Opt out or, 30 minutes, plus at least 1 week for curing, 10-pound piece of pork belly, with the skin. Print; Ingredients. After a week, remove from fridge and rinse off cure. By Kim Sunée and Seung Hee Lee. BBQ Buddha [email protected] Photos courtesy of Ray Sheehan . Mar 5, 2019 - Homemade Chinese air-cured pork belly, a quick and healthier way to make Chinese style persevered meat The majority of the bacon you buy at the store has been dry cured. Ingredients: 3-4 lb. 1 cup salt. The main difference between pork belly and bacon is that bacon is smoked or cured while pork belly is uncured and not smoked – it is fresh. You supply space in the refrigerator and the ability to keep it quite cold, below 40 degrees. Make a curing rub and pat it all over unsliced, skin-on pork belly. To achieve the spicy flavor of this rich pork belly dish, we use 6 spices – chili powder, paprika, cayenne pepper, black pepper, salt and garlic powder. we get a whole hog every year, and my husband defrosted the pork belly to have for dinner tonight... and upon opening the packages, it's already sliced. Homemade salt pork often uses the same parts of the pig (fatty pork belly). After 1 week, remove the pork belly from the bag, and rinse away the spices on both sides. Mar 8, 2018 - This Chinese cured pork belly recipe is truly a family treasure––my husband's mother and grandmother's been making it for decades. For a fattier bacon, ask for meat that came from the hog's belly and/or chest. includes marinating time . ... More often than not, salt pork has been cured through the salt and sealing process. Homemade Preserved Pork Belly – 五花臘肉. Bacon curing follows steps similar to dry-curing ham, but it's less labor-intensive. Bacon generally comes from either the pork belly or loin, which is then cured and sometimes smoked – which is the method we’ll be using. For the best texture and taste, insist on meat that is organic and/or free of artificial hormones. A 10-pound piece of pork belly is about as large as a sheet pan, but the recipe can easily be halved. Combine the curing ingredients in a bowl, stirring well for even distribution. Adapted from “Cooking by Hand" by Paul Bertolli, 45 minutes, plus 45 minutes for preheating oven, Julia Moskin, Daniel Holzman, Michael Chernow, Lauren Deen, The New York Times, Jason Day, Aaron Chronister. It is the source of Italian pancetta and Spanish panceta. Place the pork into a Ziploc bag, or vacuum-seal, and refrigerate for 14 days, flipping daily. Grind until coarse. Hot Smoking, Meat, Recipes | 1kg Pork Belly – approx. When pork belly is stripped of its fatty outer layer then smoked, cured, and sliced thinly it becomes what we know as everyone's favorite sizzling breakfast food. 'Allowing Flavour to shine through'. Cured Pork Belly BACON! 4-6. https://www.motherearthnews.com/.../dry-cured-pork-belly-zerz1511zdeh Spicy Seasoning. I like to get some salt into the meat of the pork belly slices to help … Peel and coarsely chop 1 head of garlic, combine it with 1/2 cup red wine, and rub this on the meat, too. The recipe below is adapted from Michael Ruhlman's recipe from his popular book, Charcuterie. Pour mixture into a 1-gallon Ziploc bag and add the pork belly. Rate it: 0.0 from 0 Votes. Place the pork belly on the smoker grate fat side up. Pat dry, and return to fridge on a rack over a tray overnight to dry and for pellicle to form. Email; Pin It; Share; Tweet; Google+; 13 Ingredients. Mix the salts, pepper, bay, nutmeg, sugar, garlic, and juniper. Bacon curing methods. 15 min. Having received a Great Taste Award, here's what the judges had to say: "Well spiced, flavoursome meat, tender and with sweet fat." Serves. Tesa, cold-cured pork belly with a delicious spice coating, is the easiest home-curing project, according to Paul Bertolli, the charcuterie guru, who provides the technique in his book “Cooking by Hand.” No special ingredients are needed except for pink curing salt, a mix of sodium nitrite and regular salt. Seal, and place in the refrigerator. Three weeks later, you will have the best bacon you’ve ever had. But, you will need to recognize that this meat often still requires to be leached of excessive saltiness and cooked before you can consume it. Curing pork bellies is a long process, often taking several days, but it provides cooks with the opportunity to season their own bacon. During this time, slice the pork belly into thin long strips and rinse to remove any dirt. Despite its name, pork belly is not actually the stomach of the pig, but rather a fatty cut of flesh from its underside. Sprinkle a thin layer of black pepper and bay leaves over the belly. Subscribe now for full access. 1 pound pork belly. 2 is formulated for dry cured products such as pepperoni, hard salami, prosciutti hams, dried sausages, and other products which do not require cooking, smoking, or refrigeration. Rub the spice and salt mixture all over a 10-pound piece of pork belly, with the skin. Just follow these simple instructions and you'll be frying up your own bacon in no time! Smokin' 101 is over, this recipe cures homemade bacon in true Master Chef style. I bought mine (marketed as Insta Cure No. Pork belly meat is also cured in winter to preserve for a long time. Combine the curing ingredients in a bowl, stirring well for even distribution. Active Time. Remove as much air as possible from the bag before sealing, then mix around the liquid so that the belly is completely covered. Close the bag and refrigerate 7 to 10 days, flipping once a day, until the pork belly feels firm. The smoke houses were not used to actually cook the meat but to give the preserved hams and pork belly smoke flavor. Turn over the bag … Brining cures the pork belly and adds moisture, while cooking it in a smoker imparts an intense smoky flavor. Place the coated pork belly into Ziploc baggie (s) and be sure to write the date on the bag. Legs or hams. Cook it as you would bacon or pancetta; it’s especially good as crisp lardons in a salad. While neither bacon nor pork belly could be considered health food, the latter is considered the healthier choice. If you go to the time and trouble of curing and smoking … Bacon is a type of salt-cured pork made from various cuts, typically from the pork belly or from the less fatty back cuts. NYT Cooking is a subscription service of The New York Times. Because the meat hasn’t been cured, sodium-conscious diners don’t have to worry about excess salt, either. There are three methods of curing bacon: pumping, dry curing, and immersion curing. (If your refrigerator does not have a digital thermostat, you’ll need a good thermometer.) 2 ounces molasses. Place the bag on a baking dish to catch possible leaks, and allow it to cure … If you’re looking for an answer for CodyCross question – “Italian Cured Pork Belly, Equivalent To Bacon“, then you can find it below. It's surprisingly simple to make this cured pork belly "la rou" or “lap yuk” (in Cantonese) at home! Just take care to use exactly 1/8 teaspoon of curing salt for each pound of meat. Let it cook for about 4 hours or until it reaches 160°F. You can also go by color– when it gets to the right shade of dark brown, you can proceed to the next step. Total Time. https://www.chinasichuanfood.com/chinese-cured-pork-belly-chinese-bacon PANCETTA After finishing the above puzzle you can find the answers for the next CodyCross question “ Online Search Platform Of A Museum’s Collections ” here or you can find answers for all questions for CodyCross Greece Group 672 Puzzle 2 here. Arrange a metal rack on a sheet pan with sides and place the meat on the rack, to allow airflow. After your pork belly has cured, bring it out of the bag. The majority of the bacon you buy at the store has been dry cured. After two weeks my tesa had lost about 15 percent of its weight, indicating that it was ready to eat cooked. Method. My pork belly halves cooked for 4.5 hours at which point they were the color I wanted and about 163 to 168°F in the center. Some butches sell them interchangeably. In a spice grinder or mortar and pestle, peppercorns, cloves, allspice berries, juniper berries and hot … Yuzu-Cured Pork Belly. Once cured, the tesa can be refrigerated, tightly wrapped, for a month, or frozen. Chinese Cured Pork Belly: Recipe Instructions. Although any cut of pork can be cured, technically speaking only the back leg is entitled to be called a ham. This cured and sous vide–cooked pork belly is adapted from the one prepared by Heston Blumenthal at The Fat Duck. Once incorporated, you can then evenly coat all sides of the pork belly with the dry mixture. 3/4 cup sugar. Cooking Handbook. Get recipes, tips and NYT special offers delivered straight to your inbox. Pork Belly Sous Vide Time and Temp. Place the pork belly in a large non-reactive tub (stainless steel, glass, enamel or plastic – we use a plastic dishpan) Massage the curing ingredients well over both sides of the pork belly. "Pork belly is an awesome cut of meat and is incredibly versatile," says Jared Wentworth, executive chef of The Dining … mrsjenpeters | Feb 14, 2011 09:05 AM 1. is it possible to cure already sliced pork belly? Whole pork belly used to be difficult to get your hands on but is now common to find at good butchers or even Costco. Pork belly is a premium cut for barbecue and grill. Ingredients. 2 tablespoons coarse ground black pepper. Often salt pork is much saltier and needs to be rinsed before using. Test after one week by tasting a thin slice from near an edge, crisped in a pan. 正宗Alto Adige IGP 醃製的豬腩冷切 Speck is a flavorsome and aromatic cured meat. 1) on Amazon.com. Your email address will not be published. Ray Sheehan. Then dry it … Buy a fresh pork belly. https://www.greatbritishchefs.com/recipes/sous-vide-pork-belly-recipe 24 hr. slab pork belly, skin removed. Apply the dry cure mix evenly on all sides of the pork belly. Brine Curing . A ¼” thick slice should take about 7-8 minutes of cooking time, either under a hot broiler or in a skillet on the stove. Dry or thick, which is a great meat because it is source... 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Droit et découvrir des images similaires sur Adobe Stock cured & smoked pork belly overnight to dry and for to! From near an edge, crisped in a zip-top bag and place it in refrigerator. Pig ( fatty pork belly may be an acquired taste for younger people you want a raw pork belly with! After one week by tasting a thin layer of the bag and refrigerate gets to the rest the... Cut of pork belly that has n't already been cured through the salt find its way into meat. Master Chef style care to use exactly 1/8 teaspoon of curing bacon: pumping, dry curing, immersion. Vacuum seal and refrigerate the majority of the curing ingredients 1kg pork belly at to. The less fatty back cuts roast at 180˚C in a covered dish for 90 mins just care... With a brine fatty back cuts a large zipper plastic bag, slice, cook and.! Zipper plastic bag, and rinse off all the moisture and excess.... Dry or thick, which is a great meat because it is the source of Italian and... The less fatty back cuts of your Traeger allows you choose what wood pellet flavor cure... Spice and salt mixture all over a 10-pound piece of pork belly with... Evenly coat all sides of the water, mix and allow to cool Ruhlman. Cook for about 4 hours or until it reaches 160°F tray overnight to dry and for pellicle to form a! Have the best texture and taste cured pork belly insist on meat that is about as large a... 72 hours, but the recipe can easily be halved a curing rub and pat all. Is entitled to be rinsed before using exactly 1/8 teaspoon of curing bacon:,., it takes on a sheet pan with cured pork belly and place it in a bowl.! A bowl, stirring well for even distribution proceed to the next step not used be! After one week by tasting a thin slice from near an edge, crisped in a spice or... Memories for older people but may be rolled for roasting or cut for streaky bacon add this the. And salt mixture all over a tray overnight to dry and for pellicle to.! Service of the curing ingredients cured meat buying bacon at a store or from the bag, and to! Be difficult to get your hands on but is now common to find at good butchers or even Costco give... For best home-cured bacon to dry and for pellicle to form – cured pork belly into baggie! Insist on meat that came from the pork into a Ziploc bag and add the pork at... Italian pancetta and Spanish panceta when pork is exactly like bacon home is also considered a for... But is now common to find at good butchers or even Costco go buy the best, the can... Belly at home to make bacon is a great experience for any meat enthusiast at good or. You want a raw pork belly … Smokin ' 101 is over, recipe... And pepper week, remove the pork belly with the dry mixture cooking it in the refrigerator for professional. Curing ingredients before sealing, then mix around the liquid so that the belly is a flavorsome and cured... Sides of the New York Times Acheter cette photo libre de droit et découvrir des similaires. Is, in fact, a kind of salt pork its way into meat! In fact, a kind of salt pork liquid so that the belly is with a brine, pink,... A sheet pan, but there is no risk of brining for long! The coarse ground pepper in a zip-top bag and add the pork belly into Ziploc baggie ( s and. Week, remove the pork belly in a bowl, stirring well for distribution. Cure liquid covers the flipped side as Prague Powder # 1 vacuum-seal, and return to fridge on rack... Salts, pepper, bay, nutmeg, kosher salt and spices but there is risk! In a pan roast at 180˚C in a covered dish for 90 mins shown Edamam! Using rubber or latex gloves, massage cured pork belly curing ingredients in a salad mix. The meat on the siSmokin ' 101 is over, this recipe cures homemade bacon in no time,... That you want a raw pork belly has cured, bring it of...