Bacon Cures
Written September 3rd, 2012 by go lb. salt
Categories: bacon, bbq, Company News, gluten free, New Product Release
Warning: Consuming bacon made with Rub Yer Belly cures may cause nausea when making any future attempts to buy cheap store-bought bacon. Dizziness, light-headedness, tingling in the extremities, irritability (when asked to share) and temporary insanity may also occur. It’s so good you’ll fairly swoon, experience tunnel vision and focus wholly on the signals coming from your taste buds!
Bacon has been around for centuries. And, like all foods… isn’t for everyone. What’s more, it hasn’t always been available to everyone.
In Europe during the middle ages pork was reserved for the wealthy. Two modern day colloquialisms attest to this. A person of means or wealth was said to be able to “bring home the bacon”. “Chewing the fat” referred to the luxury of being able to share bacon with guests. Literally sitting around chewing on the cracklins, chiccharrons or grattons – rendered seasoned bacon fat – while conversing. They were the ‘original’ snack food and a true sign of affluence. (along with the salt bowl on the table of course)
Despite what the trend experts may claim, bacon is no passing fad. What may become a thing of the past is the poor excuse for bacon that sits in your local grocery store cool chest! Why? Because the common people will not forever accept brined, water bloated bacon that spits and spatters at you from the pan while frying. That same bacon shrinks and shrivels to a shadow of its uncooked self when finished and ultimately disappoints, because there’s never enough of it.
Today that bacon will typically cost you $3.50 – $5.00 per pound with an average shrinkage rate of 45% or more. That’s disappointing when you do the math because the bacon actually costs you between $5.50 – $7.00 per pound. Much closer to the price you’d pay for better quality center cut bacon.
But what about premium bacon? Forget about it! It’s not uncommon to pay $14.00 – $16.00 per pound for premium quality bacon. Those are prices that only the rich can afford!
If you are like us, you love bacon. You probably do your best to keep up the per capita bacon consumption numbers. If so, we invite you to join us in taking back our bacon eating privilege! We will not be held captive to absurd bacon prices when it can so easily be made at home. We will take advantage of every opportunity to make our own bacon! We will cure and eat only delicious, top quality bacon!
We hereby present to you our new line of Rub Yer Belly – All Natural Bacon Cures. These cures are made from natural and organic products and contain only the amount of curing salt necessary to meet FDA food safety requirements. These dry cures use only unrefined salts and sugars and impart flavor to rival the best bacon you’ve every dreamed of! No brining or extra water added, only great bacon flavor!
Best of all, these cures contain smoked sea salt which imparts the smoky smell and flavor without actually having been smoked. Smoke flavor is simply a collection of polycyclic aromatic hydrocarbon molecules that have bonded to whatever food was present with the smoke, in this case the salt. The salt dissolves and the PAH’s (polycyclic aromatic hydrocarbons) are absorbed by the pork belly. No smoker needed, your bacon will still smell and taste smoky and can be finished in the oven!
It’s with tremendous joy that from this day forward we proudly offer six different pre-mixed bacon cure flavors:
Original (maple & applewood)
Herbed
Coffee
Chocolate
Sweet & Spicy
BBQ
We love ‘em all and we’re sure you will too!
Yes, news of this magnitude is stunning, but not unbelievable. Verifiable proof can be found in our soon to be released video recipe.
The process is simple:
- Purchase Rub Yer Belly Bacon Cure(s) of choice.
- Purchase pork belly.
- Rub belly with correct quantity of Rub Yer Belly Bacon Cure.
- Place belly (rubbed with cure) in Zip-lock or Foodsaver bag for 10 days (more if you can be patient).
- After required curing time, remove from fridge.
- Pat dry.
- Place belly back in fridge (on rack without bag) overnight to allow surface to air dry and pellicle to form.
- Place cured belly on rack in 200° F oven for about 90 minutes until internal temperature of thickest part reaches 150° F
- Slice, cook & serve
What are you waiting for? Stand tall and voraciously exercise your right to eat only good quality bacon. Furthermore, we urge you to go forth, get your hands on some good quality pork belly (legally of course) and Rub Yer Belly today!