How to make Homemade Bacon
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We really enjoy making our own bacon. We found this base recipe online that works well and expanded on it. This is a simple recipe that is delicious, you can really add any seasoning you like to this to create your own flavor profile. Make certain you only use the recommended amounts of curing salt spelled out on the package. Give it a try, we’re sure you will enjoy it!
• 3lbs of Fresh Pork Belly
• 14 GMs of White Sugar (1% of PB Weight)
• 14 GMs of Brown Sugar (1% of PB Weight)
• 14 GMs of Black Pepper (1% of PB Weight)
• 28 GMs of Salt (2% of PB Weight)
• 3.4 GMs of Pink Salt (.25% of PB Weight)
Mix all the dry ingredients above thoroughly, this will essentially be your cure.
Coat the pork belly thoroughly with the cure, you want to be sure to use all of it.
Place the pork belly in a zip lock bag, add any additional cure that may have fallen off into the bag.
Be sure to get all of the air out of the bag and seal.
You want this to sit for at least 5- 7 days in the fridge, rotating each day to get an even cure.
After at least 5 days remove the meat from the bag.
Rinse thoroughly to remove any excess salt, let air dry on a rack overnight in the refrigerator, uncovered.
For this video we used our vertical offset smoker.
We set it up to run at 175 degrees with charcoal and apple wood chunks.
You can either hang the bacon or lay it on a rack in your cook chamber.
Smoke for at least 2 hours or until you reach an internal temperature of 155 degrees.
Once you have hit your internal temp, remove the bacon to cool, overnight is best.
Slice the bacon and enjoy!
GET YOU SOME!!!!
Calculation for Ingredients by weight:
Example: 3lbs of Pork Belly is 1360 Grams.
1% of 1360 is 13.6 Grams, round up to 14 Grams.
.25 % of 1360 is 3.4 Grams.
GET YOU SOME!
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