So easy and so good.
That book is awesome ..well worth the purchase. Try the Carolina BBQ sauce on some pulled pork.... incredible. The Tasso Ham, Canadian Bacon and Pastrami recipes are also goodschmendeler said:
I used the recipe in Ruhlman's "Charcuterie"
it's a simple cure of salt, pink salt, and white sugar. I also added a bunch of cracked pepper. next time i'll remember to add some brown sugar, too.
I rubbed the belly down with the cure and pepper, then I put it in a vacuum bag for a week in the fridge. flipped it every day, and on the seventh day, I smoked it till an internal temp of 150F.
then chilled it in the fridge. then when I wanted to slice it, I put it in the freezer for about an hour.
http://ruhlman.com/2011/02/the-forgiveness-of-cured-meat-bacon/