WHAT ARE BACOS MADE OF RECIPES

Steps:

• In the bowl of a standing mixer fitted with the bread hook, stir the yeast and sugar into the water and let stand until foamy, about 10 minutes. In a small bowl, combine the 6 tablespoons of olive oil with the yogurt; add it to the yeast mixture. Add the 3 cups of flour and the salt. Mix at medium speed until a soft, supple dough forms, about 15 minutes. Transfer the dough to an oiled bowl, cover with plastic wrap and let stand in a draft-free spot until doubled in bulk, about 1 1/2 hours.
• Preheat the oven to 300°. Punch down the dough and return it to the mixer. Mix at medium speed for 10 minutes. Turn the dough out onto a lightly floured surface. Cut the dough into 10 pieces and roll each piece into a ball. Roll out each ball to an 8-inch round and cover with plastic wrap.
• Heat a griddle and brush with oil. Grill the breads over moderate heat until puffed and blistered but still supple, about 30 seconds per side. Transfer to a baking sheet and keep warm in the preheated oven while you cook the remaining breads. Serve warm or at room temperature.

Steps:

• Rinse the pork belly and pat dry. Transfer to a resealable 2-gallon plastic bag. To make the spice rub, mix the kosher salt, pink salt, brown sugar, honey, red pepper flakes, paprika and cumin in a bowl. Coat the pork belly all over with the mixture.
• Close the bag and refrigerate 7 to 10 days, flipping once a day, until the pork belly feels firm. It should take 7 days for a thin belly that is about 11/2 inches thick, longer for a belly that's 2 to 3 inches thick.
• Remove the pork belly from the bag, rinse thoroughly and pat dry. Refrigerate the belly on a rack, uncovered, 48 hours.
• Set up your smoker according to the manufacturer's instructions using applewood chips, and set to 200 degrees F. Smoke the pork belly 3 hours, or until the bacon reaches an internal temperature of 150 degrees F.
• Remove the rind (optional), then slice and cook as desired. To store, wrap the bacon in plastic wrap and refrigerate up to 1 week or freeze up to 2 months.
• Pink curing salt is a mix of salt and sodium nitrite. It keeps the meat pink and protects it from bacteria. You can find it at specialty food stores or online.