Basic Breakfast Bacon
Ingredients:
Enough Basic Bacon Dry Cure to cling to what you’re curing
Pork Belly, Loin pieces, or really any piece of whole muscle
2 bus tubs - one with 1/8” wholes drilled in the bottom (10ish holes total)
Method:
Assemble bus tubs - holey one inside of the unholy one.
Add a thin layer of cure into the tubs
Put belly/back bacon/meat chunk into tub and lightly add cure to all sides - whatever sticks is enough.
Repeat with any amount of meat pieces to cure. I generally fill the bus tub with bellies and stack them.
Put bus tub in walk-in cooler or large refrigerator
After 5 or so days, rinse off the belly and pat it dry. Hang the belly to dry overnight.
Cold smoke the belly intermittently for 2-3 days. I like apple or cherry wood, but this is to your taste.
Hang the belly in your kitchen for 5 days.
After 5 days, it’ll be at a perfect breakfast bacon quality.
The belly will continue to dry over time, so your cooking applications will change. After months it’ll be more firm and best to cube up to start veggie dishes. After a year or 3 it’ll be rock hard and best for grating onto salads.