Home Made Bacon
Serves 100 slices
Equipment
Smoker and Curing Salt
Prep time
30m
Cook Time
3h 0m
This recipe will explain my method for making home cured and smoked bacon from a pork belly. It’s great because you can adjust the flavors to your liking. add honey, more or less maple syrup, more or less pepper…etc. each change will make a subtle change in the final bacon that is smoked. There are no ‘real’ measurements in this type of recipe, as the critical ingredient is trial and error and seeing what works for you. Here is what what works for me….
Instructions
- mix all ingredients of cure into a big bowl and stir very well. Cut pork belly into shapes that will fit in gallon storage bag place the pork bell in the bag fill each bag with cure mix, leaving enough for additional bags. (usually 2) double bag the Pork Belly to prevent leaks place on a cooking pan in fridge for a week, flipping over once a day.
- After a week, take out of the curing bags and rinse with cold Water , thouroughly removing all salt and such. re-season with Black Pepper (i use a decent amount) Prepare smoker at about 250, with apple or fruit wood. Once you have a clean smoke, place pork bellies in smoker until internal temp is 155-160 degrees. Place on cooking sheet until cool Bag them and refrigerate Slice against the grain, and cook as you normally cook bacon (sheet in oven is best)
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