Well... give me a recipe with 1) a weird name (think Hot Mummix); 2) an unusual mix of ingredients; or 3) a way to make something unhealthy into something (somewhat) healthy, and I am all over it.
And, let me ask you a question - have you ever heard of pork bellies anywhere except on the noon farm report?
Thus challenged, I walked into the meat shop, thinking they might laugh at me looking for pork bellies, but, not so! They simply asked "how many pounds?" and "with or without the skin?" (That last question threw me, so I tried to look intelligent and asked, what do you think?)
This is how I started the long process of making bacon from fresh pork belly (which is the meat on the underside of the pig - not a pig's stomach!) -
Buy 2# of fresh pork belly - without the skin, thank you.
Mix together kosher salt, brown sugar and pepper.
Spread about half the salt mixture evenly in a large pan. Place the meat in the center of the pan and gently press it into the salt mix.
Pack the remaining salt mixture over and around the pork.
Refrigerate, uncovered, for 6 to 7 days.
There is one more waiting period after the meat comes out of the salt. So, in two weeks, I hope to report that we are loving our nitrate-free, home-cured bacon.
And if I don't report? Be kind... please?
Wait on the Lord: be of good courage, and he shall strengthen thine heart: wait, I say, on the Lord. Psalm 27:14