Home Cured Prosciutto
(These beds are used for salting hams as well.
The bricks are not used curing pork bellies.)
Photo from: podchef
tables or boards on which slabs of bacon are salted. Uncovered wooden boxes were the most common until the invention of plastic. [Pers. Memories. Slaughters Mostoles. 2000-2001:2003; and Serradilla:1996:34:140]
HOW TO CURE BACON
7 lbs pork belly
3 lbs sea salt
½ lb brown unrefined sugar
3 tsp saltpeter
1 oz freshly ground pepper
Within 24 hours of the slaughter, the belly should be chilled. First trim the belly to the desired shape. Then chill it for 24 hours.
|Curing Pork Belly(in a modern "bed")|
Mix the salt with the other ingredients. Rub some of this on all sides of the belly and place it in a bed in a cool place. The following day, drain off the brown liquid released and rub all sides with the salt mixture again. Repeat this process for 5 days to 2 weeks depending on how much curing is desired.
Wash off the salt mixture, pat dry, wrap it in muslin and hang it for about 2 days until the surface is totally dry. Store in a cool place until ready to use. If it is not sliced it will last longer.
Sizzling Salt Pork Side Meat
Photo from: Eddie C Morton