Operation: Making Bacon Day Two

Yesterday I acquired a large slab of uncured and soon to be bacon. I went to the store and got a box of kosher salt, some seasonings, and a small bottle of maple syrup. I already had a bag of brown sugar.

All essential ingredients for curing the meat and turning it into bacon. I checked on the meat this morning and it is nearly thawed but not totally yet. After it is completely thawed I'll cut it into two or three even sized pieces and start the curing process.

Mix equal parts of kosher salt and brown sugar, add in the syrup until it is still a dry mix but not a syrupy mess (the syrup just makes the salt and sugar sticky but it does add some flavor) and then you add in your seasoning of your choice. You rub the mix all over each piece of meat and place into ziploc bags.

You then place the soon to be curing meat into the fridge. After the first day you will notice a lot of juice has appeared in the bag. Leave it, it'll act as a brine. You flip the meat over once a day so the top and bottom are in the brine.

That's about as easy as it gets! No hard, tricky steps. Nothing to monitor closely. Nothing at all to do except turn the meat over once a day!

I'll begin today with the dry rub and get the meat into the plastic bags today!