After a week of curing, its time to check your bacon packages. You have to squeeze each package. The bacon should feel firm, not squishy. If it is squishy it isn't done yet and it can remain in the cure for another 2 days. Mine was done at 7 days. The first thing you do is take the pork belly and wash it really well in cold water. Then you pat it dry with paper towels. Next you need to roast it on a rack in the oven. It can't be set right on the cookie sheet because it won't roast as evenly. It is roasted at 200 degrees for about 2 hours or until the temperature of the meat measures 150. It is very important to roast it at the right temperature to 150 degrees.
Once it is done, take it out of the oven and cool it in the fridge. For processing, cut the layer of skin off using a very sharp knife. Then cut the meat into bacon strips.
The strips can then be vacuum packed and frozen.
Don't waste anything. The little ends that can't be cut into strips can be cut up into bacon bits. I have a lot of recipes that call for crumbled bacon. These little bits will be perfect. Besides, this makes extraordinary bacon and you will kick yourself later if you throw anything out.
Home cured bacon is like homemade butter. You just can't get that flavor anywhere else.
