Wednesday the 10th we started curing our own bacon.
We bought a fresh pork belly from the "Original Steer Market"
off 122nd and Division Portland Or. After cutting into bacon slab
sizes (4 pcs) I made a dry cure of :
one cup course Kosher salt.
one cup brown sugar.
one cup pure maple suryp.
This I worked generously into 3 of the bacon slabs. It seemed a little wetter
than I expected/wanted but slather I did!
The last slab I used a prepared cure I bought at Fred Meyer.
It's called "Mortons Smoke Flavored Sugar Cure".
This had sodium nitrite in the mix. I turn them every day. They will
stay in their cure for 7-9 days.
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