Traditional Bacon Curing: No Nitrates — Just Salt

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**********UPDATE*********** Since making this video, I’ve modified my process a little resulting in a less salty end product. Instead of re-salting the bacon every day, I only add more salt every 4th or 5th day (which may mean only twice during the cure). I’m also using maple sugar which helps cut the saltiness. ************

By viewer request, I made this video to show how I cure bacon without using any ingredients except pork belly and salt. I learned this skill from reading Farmstead Meatsmith’s «The Butcher’s Salt» Bacon precept 2 years ago.

pork belly roast:

#bacon Источник видео youtube.com/watch?v=g55zobFpHcA