I made bacon! That’s Kitchen Goal #5 down. This was a very exciting adventure. A piece of advice: make sure you have everything you need for the recipe before you start defrosting your pork belly. I had to hunt down curing salt via Facebook from a friend and later run out to multiple stores for liquid smoke for one of my two recipes.
Said curing salt provider gave me this savory bacon recipe. It’s from Michael Ruhlman. It’s a bit non-traditional in the sense that there isn’t really a smoke factor, but the taste is peppery and really satisfying. I also made a second batch with the recipe I’d originally planned to use (recipe to follow).
There are a few ways you can go about cooking the bacon after you cure it – charcoal grill, smoker, oven, or oven + liquid smoke. I used the latter two techniques.