Makin Bacon

I’m making oven smoked, home cured, bacon in the spirit of my New York apartment living experience. I ordered a whole pork belly with the skin on and ribs attached from one of my favorite butchers in the city “Giovanni Esposito & Sons”


I removed the ribs and Barbequed them in the oven…



I red cooked part of the belly in a broth of


Roasted Sesame oil



Cayenne pepper

Dark brown sugar



Simmered until fork tender. Delicious! Finally I’m curing the belly in a cure of:

5 Tablespoons of Kosher salt

2 Tablespoons of Dark brown sugar

3/4 teaspoon of curing salt


Shoved everything into a zip lock bag, and stuck it in the fridge. Now we wait 7 days, and see what happens!


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