Celebrating all things bacon


Chef Clark Barlowe

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.

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