So here's what it boils down to: Buy pork belly, cover it in equal parts sugar and salt, let it sit for a week while pouring off the fluid that accumulates and adding a little more sugar and salt each day, rinse it and slice it thin. I smoked mine for an hour or so over mesquite wood, too, but it was good even before that. You can also add in whatever spices you so desire. The garlic-infused stuff I cured came out the most fragrant.
Everyone who dined on it this morning agreed this project was well worth the effort, and I made three pounds of bacon for around nine bucks. Works for me.
Charles Harbutt, Departures and Arrivals continues through Sunday, Jan. 26. Visitors may examine unframed photographs chosen around… More