Ruhlman loves his bacon.
Ruhlman loves his bacon.
Paula Niño

Making Your Own Bacon Is Easy

Ruhlman loves his bacon.
Ruhlman loves his bacon.
Paula Niño

Paula Niño
Ruhlman loves his bacon.

Last weekend, on a visit to San Francisco, I witnessed cookbook author and food writer Michael Ruhlman show a roomful of bloggers at the California Culinary Academy how to cure bacon. Yup, at home. And yes, it's surprisingly easy.

Since I know bacon lovers abound (who cares if bacon is on its way out?), I wasn't about to keep Ruhlman's method all to myself. Here, for your enjoyment, is how to make your own ready-to-be-pan-fried perfection.

Step 1: Ruhlman seasons a slab of pork belly with a mixture of pink curing salt, salt, pepper, crushed bay leaves, garlic, rosemary, nutmeg, brown sugar, juniper berries, and thyme.

Step 2: Place the pork belly in a plastic zipper bag or on a tray covered with plastic wrap and refrigerate for seven days.

Step 3: Remove the cured pork belly from fridge, rinse it to remove the spices, and pat dry.

Step 4: Place the pork on a tray and put it in the oven at 200° F for an hour and a half. Remove and let cool.

Voila! The bacon is ready to cook. Take his word for it -- you'll never
want store-bought bacon again. For exact measurements, visit Ruhlman's blog.

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