KOSHER SALT VS CANNING SALT RECIPES

Steps:

• Position an oven rack 5-inches from the top of oven and set the broiler to high.
• Cut the peppers in half lengthwise, discard the seeds, and place cut-side down on a sheet pan. Broil until the skins are completely charred, about 10 minutes, rotating the pan halfway through. (Or char the peppers over gas burners, turning often.)
• Transfer the peppers to a large bowl, cover tightly with plastic wrap and allow then to steam for 15 minutes, then rub the skins off under running water. Drain and roughly chop into half-inch squares.
• Place a 10-inch cast-iron skillet over medium heat for 2 minutes. Add the oil and heat until shimmering, or until it reaches 335 to 350 degrees F. Stir in the garlic and salt and cook until the garlic begins to brown, about 1 minute.
• Add the harissa, brown sugar and preserved lemons and cook, stirring vigorously, for 30 seconds. Follow with the peppers, then grate the tomatoes directly into the pan using the large holes of a box grater, discarding the remaining pieces of skin. Reduce the heat to medium-low and simmer for 20 minutes, stirring every 5 minutes.
• Meanwhile, bring a small pot of water to a boil and prepare an ice bath in a large bowl. Carefully lower the eggs (in their shells) into the boiling water and cook for 1 minute then dunk in the ice bath for 30 seconds. Remove to a dish towel.
• Create 6 divots in the stew with the back of a large spoon or ladle, making them deep enough to hold the eggs without pushing through to the bottom of the pan. Crack the par-cooked eggs into the divots. (I usually break them one by one into a custard cup to protect the yolk.) Cook over medium-low heat until the whites are just set but the yolks are still runny, about 12 minutes.
• Garnish with chopped parsley and serve immediately.
• Toast the cumin, coriander and caraway in a dry cast-iron skillet over medium heat until fragrant, about 3 minutes. Stir in the olive oil, garlic, onion and salt. Cook until the garlic begins to brown, about 2 minutes.
• Stir in the urfa biber and tomato paste and cook for 1 minute. Add the red wine vinegar and cook 2 minutes more.
• Transfer the mixture to a food processor fitted with a standard S-blade and process until smooth, scraping down the sides as needed. Store in a tightly sealed glass container in the refrigerator for up to 3 months. 
• Trim the ends off the lemons. Slice each lemon into 8 wedges, removing any seeds as you go. Reserve as much of the juice as possible.
• Layer the lemon wedges in a wide-mouthed 16-ounce canning jar, covering each layer with salt. Pack the jar as tightly as possible, pressing down to release the lemons' juice as you go and leaving about 1/4 inch of headspace in the jar.
• Cover the wedges with the reserved lemon juice from the cutting board and the ends. If your lemons do not release a significant amount of juice, top off the jar with the juice of another lemon.
• Stash in the refrigerator for 4 days, then flip the jar over and age another 4 days before sampling. The peel should be nice and soft. Rinse before using.
• Expect peak flavor and texture after about a month. As long as they're kept refrigerated, preserved lemons should keep indefinitely.

Steps:

• Cut your pork belly into a nice square, bacon-like block. Rinse it and pat it dry.
• Mix the dry ingredients in a bowl until they are uniformly combined.
• Mix the wet ingredients (if using) in a separate bowl until they are uniformly combined.
• In a glass dish, use your very clean or gloved hands to slather the meat all over with the wet ingredients (if using) until thoroughly coated everywhere.
• Place one half of the dry cure mixture in the bottom of the glass dish.
• Place the wet pork belly into the dish and press it into the salt/sugar mix.
• Carefully pour the rest of the dry mixture across the top of the meat and press it in uniformly all around, using your hands to thoroughly massage the cure mix into every nook and cranny of your pork belly. Use up any excess mixture in the dish to make sure both sides are thoroughly coated.
• Place the dish in the refrigerator for 5-10 days, until the meat feels firm throughout, with no soft spots. (5 days is a good average for a thin belly about 1-1/2 inches thick, but check to be sure. The longer you cure it, the saltier it will be.)
• As the cure dehydrates the bacon, liquid will accumulate in the dish. It’s supposed to. Think of it like brine. Turn the bacon over every day, and slosh the brine around it.
• After 5-10 days curing, thoroughly rinse the salt/sugar brine off of the pork belly.
• Pat the bacon dry with a clean towel and set it on a rack over a baking pan. Allow the bacon to air-dry uncovered in the refrigerator for 24 hours. It will develop a pellicle, or protective skin, on the surface of the meat. Without the pellicle, the smoke won't stick to the meat and you won’t get that bronzed surface that looks and tastes so good.
• If oven-roasting, preheat the oven to 175–200 degrees F. If using liquid smoke, baste the cured pork belly with a pastry brush to evenly coat all sides. Roast for about 2 hours until bacon reaches an internal temperature of 150 degrees F, the minimum safe temperature for pork. The meat should be cooked a bit on the outside, but not all the way through.
• If smoking, smoke over hickory, cherry or applewood chips at 175–200 degrees F for 2–3 hours, until meat reaches an internal temperature of 150 degrees F, the minimum safe temperature for pork. The meat should be cooked a bit on the outside, but not all the way through.
• Let the bacon cool to room temperature on a wire rack over a baking pan, tightly wrap in parchment paper, then refrigerate for at least 4 hours, preferably overnight. (This sets the flavor and texture.) 
• Slice off the ends of the cold bacon, which may be very dark and more salty than the innards. Fry and eat if you like.
• With a long, very sharp knife, slice your bacon across the grain, thin or thick, as desired. Use hard-to-slice pieces in pots of beans or soup. Cut bacon into cubes to make lardons and use them like bacon bits in salads, mashed potatoes, mac and cheese, baked beans, sauces, etc. If you put the bacon slab in the freezer for 15 minutes, it becomes easier to slice.
• Fry bacon pieces/slices in a skillet, or crisp them in the oven. Save the fat for up to a month and use it to fry. 
• Homemade bacon will keep for a week in the refrigerator and several months in the freezer.