Home-cured Bacon

This recipe is from Michael Ruhlman's Charcuterie. I just wanted to try making bacon. I tweaked the spices a bit so it's not too salty, and I used dried herbs, even the garlic. This process takes a lot of patience: 7 days for curing, and 1 and a half hours of oven time.

Rub the spices onto the slab of pork brisket.

Leave in the fridge for 7 days. Peek once in a while to make sure it's not coming to life with molds. After the curing time, wash well and put in the oven at 90˚C for an hour and a half. Then let cool and store in the ref.

Slice thinly, put in a pan on low heat until the fat melts and it fries on its own oil. Done!

Beer Pork Roast

Brown the sides of a chunk of pork in oil.

Sauté garlic, onion, add carrots, then dark beer, bay leaf, cloves and a little pepper and salt or sugar. Simmer for a bit.

Lay pork in a baking tray, pour sauce and bake in the oven at 180˚C for an hour or more, covered. Then about 10 more minutes without cover.

Drink leftover beer while waiting. Open another bottle if you want more.

  Collect liquid, pureé, and pour on top of pork. Done!