I'm working on a lower salt bacon recipe. I cured a whole pork belly with Cara Cara orange and sage (along with salt, sugar and pink salt). Two pieces, with different concentrations of salt, were lightly smoked and two were roasted. Here are the slabs, finishing in a cool oven.
Looks good, no?
More to come when I taste the results.
Love big & eat bacon!
xoxo
