Saw a recipe that doesn’t cure with curing salt, but does use a rub with regular salt equal to 2% of the belly weight (plus brown sugar, juniper berries, rosemary, thyme, and black pepper), put in fridge for 5-7 days, then sliced/fried and/or frozen.
Anyone do a “cure” something like this? Not smoking it seems very un-bacony.
Anyone do a “cure” something like this? Not smoking it seems very un-bacony.