Tuesday, September 21, 2010

Bacon Part 2

In my last post I shared with you how I ended up with a slab of pork belly and how you take it from belly to bacon. Well the past weekend I moved onto step two of the process.

Step two is simple. Wipe the excess seasonings and garlic from the belly and then wrap it tightly in cheese cloth. Tie with butcher's twine and hang in a 41 F or cooler refrigerator for four to eight weeks. Then wait! The longer it hangs the better it will taste.





Oh, the waiting is going to be tough!

           

No comments:

Post a Comment