boston.com Arts and Entertainment your connection to The Boston Globe
Dishing - What's cooking in the world of food
Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in Calendar.
Ann Cortissoz is on the staff of the Globe and writes the First Draft beer column for the Food section.
Stephen Meuse writes about wine for the Globe's Food section. His column on Plonk ($12 and under wines) appears on the last Wednesday of the month.
Food Mailbag
Ask a question or share an idea or recipe with The Boston Globe food staff.
Name:
E-mail:
Your question:
Week of: November 4
Week of: October 28
Week of: October 21
Week of: October 14
Week of: October 7
RSS feed for this blog
For Boston Globe restaurant reviews and food news and recipes, visit Boston.com's Food section.

« Private taste test (Part 1) | Main | My kind of diet »

Wednesday, September 27, 2006

As easy as making bacon

Michael Ruhlman told me it was easy to make bacon. I was skeptical -- I remembered farm cousins talking about butchering and making all things pig in Kansas. It didn't sound easy, but I was probably focusing on the first step.
porkbellypic.jpg
But I have to tell you, Ruhlman is right. Of course, first you've got to find pork belly. I got an 8-pound slab from Blood's Farm, a most amazing small, old-fashioned slaughterhouse in Groton, where all sorts of meats and sausages are sold. Niman Ranch also sells it online.

The pork belly stayed in my freezer for a while until I got around to curing it. First I had to buy pink salt, a curing agent, find 2 gallon zipper bags, and clear out space in my refrigerator.

But the preparation was a cinch. Just salt, pink salt, kosher salt, and sugar, all rubbed over the pork belly. Then I put it in the bag, and refrigerated it for eight days. Every other day, I massaged the bag to distribute the salt and sugar mixture.

After the meat felt firm, I rinsed it and then roasted it for about 2 hours and 45 minutes in a 275-degree oven. I tasted some and it's great.

Tonight I'm going to fry a few slices and make bacon, lettuce, and tomato sandwiches. Homemade bacon, homemade bread, and farmers' market tomatoes. A perfect ending to summer and September.

Posted by Alison Arnett at 03:31 PM
Sponsored Links