|Bacon with rub/cure|
|Side view of the bacon|
1) I mixed the dry ingredients together, and put them aside into a sealed jar. This was almost 600g of rub/cure and I won’t need near that much, so I’ll have some for later use
Seven days later the pork belly is firm to the touch and I think it’s ready to go. I pulled it out of the fridge and rinsed it pretty well under cold water. We spent the weekend away and taking the time to get the smoker going just seems like too much effort. Instead I preheat the convection oven to about 100°C (212°F), pat the pork belly dry with paper towel and insert the probe from my digital thermometer. Once the oven is preheated, I placed the cured pork belly into the oven on a rack. I set the alarm to go off when the internal temperature reached about 65°C (150°F). After about 90 minutes the alarm went off and I pulled the pork out of the oven. It smelled and looked beautiful; marbled layers of white, dark and light pink. I let it cool to the point where I could hold an edge of the skin while I slowly slid the knife as close as possible to the skin, leaving as much fat as possible behind.