Traditional Bacon Curing: No Nitrates - Just Salt

*********UPDATE********** Since making this video, I've modified my process a little resulting in a less salty end product. Instead of re-salting the bacon every day, I only add more salt every 4th or 5th day (which may mean only twice during the cure). I'm also using maple sugar which helps cut the saltiness. ************ PLEASE WATCH THIS VIDEO FOR THE UPDATED METHOD:    • How To Cure Bacon the Traditional Way...  

By viewer request, I made this video to show how I cure bacon without using any ingredients except pork belly and salt. I learned this skill from reading Farmstead Meatsmith's "The Butcher's Salt" Bacon precept 2 years ago.

pork belly roast:    • Pork Belly Roast  

#bacon