EXECUTIVE CHEF BRIAN OWENBY / GAYLORD OPRYLAND RESORT
One 3# slab of Pork Belly (available at whole foods, fresh market, local butcher by request)
Dry/Wet Cure Recipe
1#pound Kosher Salt
3/4# Turbanado Sugar
10 tsp of Pink Salt*
Combine well and store in an airtight container. Keep well labeled and out of reach of small children.
Place the belly into a large 2-3 gallon Ziploc Bag. Add about ¼-1/2 cup of your dry/wet cure to the bag, zip and shake well. Put bag and belly into a casserole dish and refrigerate for 5-7 days. Turn bag over once or twice a day. Liquid will begin to be drawn out into the bag. Make sure it is equally dispersed in the cure.
The belly is cured once it feels firm to the touch. If belly is really thick it could take longer than 7 days.
Once cured remove belly from bag and rinse. Allow to air dry for ½ hour. Smoke the belly on your charcoal or gas grill over indirect heat using your favorite smoking wood. Cook the belly until it reaches an internal temperature of 150 degrees. Your bacon is now ready to eat.
Cool and refrigerate for up to two-three weeks. Can be frozen in a freezer bag for up to three months.
Additional flavorings ideas:
Using the basic cure add things like maple syrup for sweetness, chilies for spice, rosemary and thyme for a herbal note, Dijon mustard or basically anything you like. The combinations are almost limitless.
Findley's Pub Summer BLT
Once bacon is ready, slice to your preferred thickness and cook slowly in a cast iron skillet. Sprinkle bacon with cracked black pepper. Toast whole grain or sourdough bread and spread liberally with good mayonnaise. Slice some vine ripe summer tomatoes season with sea salt and assemble with crisp iceberg lettuce for the best BLT of your life!
Executive Chef; Entertainment District
Opryland Resort and Convention Center
*Pink Salt can be purchased on line at www.sausagemaker.com
*Be sure and follow the directions closely!