Bacon!

Dredging the pork belly in dry cure and brown sugar... mmm. In only one week's time it will be bacon!

The recipe is actually really easy, do as follows and you too can have home made bacon (from Ruhlman's book):

1. Make dry cure:

8oz kosher salt

4oz sugar

1oz curing salt (sodium nitrate) usually sold tinted pink

2. Buy 3 to 5 lb pork belly (I used 2.5 lbs though)

3. Dredge (cover and press into) the pork belly with the dry cure (~1/4 cup will be needed) and optional brown sugar. Put pork belly in a plastic ziplock (1 or 2 gallon).

4. Put it in the fridge and wait a week, flipping every other day. (rest of the instructions in a week...)