We Made Bacon!

After seeing a demo at the Green City Market by Sam of Blueprint restaurant in Chicago, we decided to make our own bacon. The first step was to gather all the spices needed to make the cure. Coriander, star anise, peppercorn, cinnamon, chili pepper amongst others. Everything I need cost about $7 and I have LOTS left for more bacon.

Once the spices are toasted and tossed together, they are coarsely ground. This can be done in a spice grinder or with a mortar and pestle.

I was able to purchase a pork belly from a local hog farmer. This whole belly weighed about 7 1/2 pounds. Each side is rubbed with pure maple syrup then th spices are pressed onto the pork.

Now it's time fore curing - it's tightly wrapped in plastic wrap and set on a tray in the fridge. Every other day the pork is turned to ensure evening curing. On the sixth day it's rinsed and left to air dry in the fridge overnight.

In to the smoker until an internal temperature of 150 degrees is reached.

It's done. Left to cool and ready to slice. Sampling of our bacon proves that it is the best bacon we've ever eaten. Now are thoughts turn to BLT's......