Peppercorn Bacon is a different version of the homemade bacon recipe I posted earlier. The seasoning is different and the bacon is finished in the oven not smoked. The process takes a full week so make sure to plan ahead.
(Mark Kelly, 2016)
Makes about 1 1/2 pounds
2 lbs pork belly
4 tsp sea salt flakes
2 tsp coarsely ground black peppercorns
2 tsp coconut sugar
Mix the curing ingredients. Rinse the pork belly and pat it dry. Sprinkle the bottom of a glass dish with half of the curing mix. Press the skin side of the pork belly in to the sprinkle mix. Press each edge of the pork belly in the curing mix. Sprinkle the remainder of the curing mix in the bottom of the dish and press the remaining side of the pork belly. Cover with plastic wrap. Move to a refrigerator. Drain any excess liquid after 3 days. Return to the refrigerator for another 4 days.
Preheat oven to 225F. Remove from the refrigerator and allow the bacon to come to room temperature. Roast until the internal temperature reaches 150F. Start checking at about 45 minutes.
Cool on a rack over a drip tray for 20 to 40 minutes.
Remove the skin with a sharp knife. Chill the bacon in the freezer for about 1 hour to make slicing easier.
To store: Wrap in plastic and refrigerate for 1 week, freeze for up to 3 months.