Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Bacon

Preparation info
  • About

    9

    lb
    • Difficulty

      Complex

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Ingredients U.S. Metric
Whole pork belly, skin (rind) on, about 10</

Method

Procedure

Day 1

Cure Application

  1. Weigh the pork belly. If its weight is more or less than 10 lb (4.8 kg), adjust the formula for the curing compound ingredients accordingly.
  2. Cut the belly in half widthwise.
  3. Mix the Prague Powder, sugar, and salt to make the curing compound.
    4. <