How do i cure pork to make bacon?!
Sometimes, I bake the slab in a slow over until it is half done, then I freeze and slice.
Answers: Pack skinless pork belly in lots of salt and a touch of sugar in a plastic bag in the fridge for 1 week, then smoke if you have a smoker. Otherwise, leave out to dry for a day and freeze. You have to freeze it to be able to slice very thinly.
Sometimes, I bake the slab in a slow over until it is half done, then I freeze and slice.
slice them really thin and marinade!
Give it a bacothesia extract. Leave it to dry for 3 days. Then moisten it with some 5-Meo-DMT then you should have some nice bacon to cook.
you put it in a smoke house or make up a solution of brine