Charcuterie #2 – Applewood Smoked Bacon
01/08/2013 – Started Cure 1 – Pork belly 1 cup – Maple sugar 0.5 cup – Kosher salt 1 Tbsp – Coarse ground black peppercorns 2 tsp – Fresh Thyme 0.75 tsp – Pink salt 1 – Crumbled bay leaf Rubbed the pork belly with the blended cure, placed in a plastic bag, put on a half sheet pan and placed in the fridge. Flipped every other day 01/18/2013 – Smoked the bacon Rinse the cure off the bacon Smoked…