In preparation for my upcoming personal bacon day (Nov. 30, more on why in a later post), I decided to make another round of home-cured bacon. I picked up half a kilo at the butcher and decided to make a sweet version. Last time I made bacon I made a traditional dry rub and a Korean spiced batch. The traditional bacon wasn’t quite sweet enough so I decided to add a bunch more brown sugar and some cinnamon.
The cinnamon smelled amazing in the mix, but I had a problem getting the salt to stick. The much finer sugar and cinnamon mix took up most of the available surface area before the coarse salt could stick. So if you make this I recommend covering the pork with the salt and then adding the cinnamon and sugar. Instead I just added two extra pinches of salt to the bag before putting it in the fridge to make sure it cured properly.
.5 kg pork belly with skin
1 tablespoon natural salt
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1. Wash off the pork belly and pat dry.
2. Cover the pork belly thoroughly with salt. Make sure to get it everywhere.
3. Combine the sugar and cinnamon in a bowl. Cover the pork in the mix.
4. Place the pork in a heavy-duty sealing bag or in a Tupperware container. (For people in Korea, don’t settle for plastic bags from Daiso. Find a Home Plus for Ziploc brand bags. Double zipper.)
5. Refrigerate for 7 days, turning the bag over every day to distribute the juices and mixture. The salt will suck a lot of liquid out of the pork, don’t worry about it.
6. After it’s done curing, wash off all of the dry rub and slice into strips. Refrigerate or freeze and then cook like normal. Now is also where you would smoke it, but we don’t have an oven or a grill, so we can only cure it.
It has been curing away in my fridge now for a couple of days and will be ready for tasting on Monday night. I’ll let you know how it goes.