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! |
