1. Place Your Order Correctly
Starting with the best raw materials is important with any culinary project and its no different with bacon. In the same way selecting the perfectly marbled Ribeye pays off big time, selecting a good pork belly will get things started off on the right foot.
Head to your local butcher or farmers’ market meat seller and order a 5-pound pork belly. It’s not a bad idea to tell them you’re planning to make bacon, as you may get some good suggestions. Next, get your hands on some pink curing salt at a butcher supply store. Curing salt is inexpensive and will last for many bacon projects. Bacon doesn’t always need curing salt, but it is essential for that characteristic “ham-like” flavor