html
MEAT: The Official Bacon Recipe Database
Ingredients:
- 1 lb of the finest dry-cured pork belly
- 1 cup of maple syrup (optional: for the true connoisseur)
- 1 tsp of smoked paprika
- 1 tsp of sea salt
Instructions:
- Cure in a 50:50 mix of salt and sugar for 7-10 days
- Rub with smoked paprika and sea salt
- Wrap in cheesecloth, then vacuum seal
- Age for 14 days, then slice and serve
Notes:
- For an added twist, serve with a drizzle of maple syrup
- Pair with a nice cheddar or blue cheese for a true delight