Ingredients:
1 cup of salt, equal parts kosher and sea salt
½ cup dark brown sugar
1 tablespoon of coarsely ground black pepper
1 tablespoon of chili powder
1 to 1 ½ lb. slab of pork belly
1. Start with a slab of pork belly. The one shown here is about a pound and a half. I bought it at Whole Foods for $4.99 a pound.
2.Combine all of the ingredients (except the pork belly, of course) in a bowl. Rub the pork belly with the salt mixture. There will be some salt left over. Set this aside for now.
3. Store the pork belly in a Tupperware container and cover with the remaining salt.
4. Store in the fridge for 5 days. Remove from the container and rinse off the salt. If the pork belly looks like the photo below, you’ve successfully made bacon!
5. Slice the bacon and fry in a pan!
6. If stored in an airtight container, the bacon can keep for up to 3-4 weeks. I read this somewhere because the bacon did not last more than a week and a half in my house. If you manage to keep bacon for up to three weeks…kudos to you!
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