CHARLOTTE, NC (WBTV) - Tesa
Chef Clark Barlowe
5g whole black pepper
1 allspice berry
2g red pepper flakes
1g sodium nitrate
3# pork belly
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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