Bacon Blog Day 6: Bourbon Bacon
Let's start with a gratuitous pork belly photo.
It's a nice piece of belly. It's earned a bourbon cure. Use the following ingredients:
- 1 cup of bourbon, divided
- 1/2 cup Kosher salt
- 2 tsp curing salt
- 1/2 cup brown sugar
- 2 Tbsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
Now the recipe calls for brushing the bourbon on the pork belly before combining it with the dry ingredients. I don't do that. I pour ALL THE BOURBON into a ziplock bag, add the dry ingredients and put in the belly. Like this:
Pro tip: Double bag it or else you will end up with cure dripping all over your fridge. It will make your fridge smell good, but it is messy.
Put the belly into your fridge for 7-10 days, flipping once a day.