Message #1166333

[imref]

I have sodium nitrite on order so I can try curing my own bacon. Once it arrives, all I have to do is run to the store and buy 5 lbs of pork belly and get to work!

Hang on... I wonder if I have a bag big enough to put the meat in when it's curing.

there's a good eats episode on how to do this if you want to check it out.

http://www.foodnetwork.com/recipes/alton-brown/scrap-iron-chefs-bacon-recipe/index.html