That's right! Today was the unveiling of the home cured bacon experiment. I thought I had to wait another week before the curing was complete, but I read the directions again and discovered I was wrong. It said -
1).Remove meat from salt/sugar mix. (The dry mixture that was packed around the meat turned soupy by the end of the week.)
The top layer came off in crusty chunks.
2) Rinse the meat in cool water to remove any residue.
3) Cut the bacon into thin slices.
I added one more step... DO AN IMMEDIATE TASTE TEST!!!
Although it was very salty (Soaking the meat in cold water for at least an hour will reduce the salt level), it was unbelievably good.
I didn't really have much confidence in this recipe a week ago. It was more a "why not?" when I actually took the step to order the pork belly. But... with results like this? I will definitely do this again... and again...
Being confident of this very thing, that He which hath begun a good work in you will perform it until the day of Jesus Christ. Philippians 1:6