Chef's Corner
Read trends and ideas from the culinary professionals at Domino Foods Inc. to help you grow your business.
Instructions
Step 1
Start by curing the belly: In a small bowl, combine sugar, salt, and all spices to make the cure mix. Place belly on a foil lined tray and pat dry with paper towels. Using half of the cure mix, sprinkle evenly over the surface of the belly, and rub gently in. Turn over and repeat on the other side with remaining mix. Place the entire belly and curing mix into a large zip top bag and place in refrigerator for 7 days. Each day, flip the belly onto the other side and massage the contents (which will transform to a liquid).
Step 2
After 7 days, remove the bag and rinse under water. Pat dry with paper towels, and place back in fridge uncovered (on a rack over a pan to catch any drips) for 24 hours.
Step 3
Smoke the now cured belly using post oak wood for three hours at 200°F or until internal temperature reaches 150°F.
Step 4
Store bacon in an airtight plastic bag or container in the refrigerator for up to a week, cutting and cooking as required.
Meet the Chef
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Jaime Chozet is the General Manager and Sommelier at The Brewer’s Table in Austin. He is a Certified Sommelier through The Court of Masters Sommeliers. Named by Bon Appétit magazine as one of Austin’s Best Chefs, Chef Chozet was trained in classic French cooking and is an expert in cooking American, French, Italian, Interior Mexican and Spanish cuisines.
