Locos Tacos have nothing on these bad boys!!
Jihadist hunting permit – check
9mm Glock – check
Send ‘em straight to hell, don’t pass go ammo – check
Here’s the result of my first attempt at curing my own bacon. I dry-cured it without pickling salt. My recipe was:
Rub a 2.5:1 ratio (by weight) of kosher salt and sugar liberally over the pork belly. Let that sit covered in the fridge on a rack for two days so it can drain. A lot of moisture will leave the meat within that time. After the second day, drain and transfer to a sealed bag (Ziploc). Let it sit another seven to ten days in the fridge. After curing, remove from bag and soak in cold water for to 30 to 120 minutes. Smoke the belly over hickory at 200 degrees F for two hours or until the internal temperature is 155-165 degrees F. If the meat is too salty, soak for another hour.