Every day for 7 days, flip the bag to redistribute the curing mixture. After 7 days, the pork belly should feel firm like a well cooked steak. If you do not have a firm piece of pork belly, add 1-2 ...

When it comes to pork belly cuts, bacon is by far the most well known. Foodies love all types of cured meats, and as any ...

Michigan chef Brian Polcyn, a professional chef since 1980, said that it took approximately 150 trial runs working with pork belly before his maple smoked bacon recipe was perfected. The recipe was a ...

Achieving shatteringly crisp pork crackling in the air-fryer isn't hard to do - that is, if you follow Jamie Oliver's ...

Today, December 30, is National Bacon Day, which celebrates the salted, cured pork belly meat. Bacon has been consumed for centuries and dates back to around 1500 B.C., when the Chinese were ...