We cured a slab of pork belly with 2.75% salt, 0.25% cure 1, 3% sugar, and 1% Old Bay seasoning. We rubbed the belly with the mixture and vacuum sealed it for 30 days. After achieving an equilibrium cure, we cold smoked the belly for 2 hours. Then, we hung the belly in our curing chamber for 3 weeks. The belly lost 30% of its weight. The resulting Bay-con is silky and smooth; it has a sweet smokiness and a delicate spiced flavor. It is firm and reminiscent of a meaty lardo. We tasted it simply shaved thin and uncooked, and then we griddled thick, juicy slabs. I see a pairing with crab in our future.
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