Celebrating all things bacon - WBTV 3 News, Weather, Sports, and Traffic for Charlotte, NC

Tesa

Chef Clark Barlowe

Heirloom Restaurant

5g whole black pepper
3g cloves
1 allspice berry
1g nutmeg
2g red pepper flakes
36g salt
1g sodium nitrate
3# pork belly
15g garlic
20g red wine

1. Rub belly with all ingredients. Garlic is morter and pestle ground. 
2. Cure at or below 40F for 8-15 days flipping every other day. 
3. Finish product should be firm and free of mold. Freeze to slice and for later use. 

For more information about the Bacon, Brews, and Cruise-In, click here.

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