Home Cured Brown Sugar and Black Pepper Bacon

americanspice.com

Danielle Clements

¼ cup salt

½ cup brown sugar

2 Tablespoons coarse black pepper

½ teaspoon ground bay

1 teaspoon granulated onion

1 teaspoon granulated garlic

½ teaspoon ground thyme

1 teaspoon of pink salt (Cure #1)

3 to 4 pounds fresh pork belly

Before we get too deep into the recipe I am sure some of you are wondering - what in the stinking heck is pink salt (Cure #1)? First let me tell you what is it NOT. It is NOT Pink Himalayan Salt. That stuff is great but it won’t do anything to make bacon.

Pink salt or Cure #1 as it is called is more than just salt. It also contains 6.25% sodium nitrite. (There is a Cure #2 but they are not interchangeable.) This is NOT table salt and should never ever be used as such. Do NOT I repeat DO NOT eat it raw. It is for curing only and when not in use should not even be left in the confines of your kitchen so that it is not used accidentally to season your French fries. Pink salt or Cure #1 as it is called is more than just salt. It also contains 6.25% sodium nitrite. (There is a Cure #2 but they are not interchangeable.) This is NOT table salt and should never ever be used as such. Do NOT I repeat DO NOT eat it raw. It is for curing only and when not in use should not even be left in the confines of your kitchen so that it is not used accidentally to season your French fries.

Directions at americanspice.com

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