Restaurant 3‘s 9-day Bacon Week ends October 22nd.  Bacon week includes a 3 Course Bacon Tasting Menu ($30 pp), bacon cocktails (a martini and a bloody Mary), and bacon bites (Bacon on a stick and bacon cheese dip).

Yesterday afternoon I attending the bacon curing class they taught as part of the bacon week festivities.  I learned that bacon’s red color comes from pink Insta Cure Salt; Chef Brian Robinson said that without the pink salt, that the bacon would not have the bacony flavor we love and expect.  Below is their recipe for curing bacon.  You won’t this whole batch of rub at once.

The rub:

Yes, they make pancetta too.

12 oz Kosher Salt (They used to use 16 oz.)

8 oz. Sugar

1 oz. (10 tsp.) Pink Salt

Combine Ingredients thoroughly and rub pork bully. Next, wrap in plastic wrap or store in airtight plastic container for 5-7 days in the refrigerator. You will have to change the plastic wrap/container after a few days because of the liquid that is released curing curing process. Finally, smoke belly (optional),  slice to desired thickness and cook!

They also put the bacon in a 300 degrees over to make it set so that it is easier to slice. they smoke at 150 degrees. They use the liquid left over from the curing in their smoker, but you can just discard it.

-JAY

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