9th Ward Daily Photo via rl reeves jr

Once you make your own bacon from scratch you will never buy grocery store bacon again. Our heritage pork belly farmer is no longer a viable source so we had to purchase this pork belly meat from a local market. No matter. It will still be craft level cured meat. This is how you do it:

12lb pork belly

1/2 c. Salt, Kosher

4 t. Salt, pink, curing


* Combine Kosher salt and sodium nitrite mixing well

* Sprinkle ingredients thoroughly over both sides of belly

* Put belly in fridge in large pan

* Every 24 hours flip belly over

* Do this for 10 days

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