Curing Fresh Nopales With Salt! I learned of this method watching Brisa Colibri a while back and finally decided to try it! I love Nopales! This methods yields a bright green crispy nopal for your favorite ensaladas(salads) or ready to add into your favorite guisados! I stopped boiling Nopales many years ago when I learned that I could just cook them on medium low with salt until they release all of their liquid. Sooo easy! The salt cured nopales are fresher tasting and have the texture of green

Honey Habanero Bacon. Wet cure bacon: 2.5% salt, 1% sugar, .25% curing salt, honey & habaneros. All by weight of the pork belly. Vac sealed for 7 days. Cold smoked for 2 hours. Sliced and cooked in cast iron. #bacon #honeyhabanero #makingbacon #crispybacon #bringinghomethebacon #baconbaconbacon | The Kitchen Whitelaw

Bacon Cure ½ cup brown sugar ¼ cup sea salt ½ tsp curing salt Rub curing mixture on pork belly and let stay in ziploc bag in refrigerator for 5 days, flipping it each day. After that remove and rinse thoroughly. Season without salt and smoke until 150° IT. Let cool and then slice into bacon strips. #cookinwidkunchi #bbq | Cookin Wid Kunchi