Sure store bought bacon is delicious, but home Cured and Smoked Bacon is on a whole other level. Make your own tasty bacon today with this recipe…
You will need:
- Pork Belly (used here: 3.3 lbs)
- 45 gr Sea salt (3% of meat)
- 5 gr Instacure #1 (0.3% of meat)
- 22.5 gr Sugar (1.5% of meat)
- Vacuum food bag
Disclaimer: When curing meats at home, it is essential to use the right amounts of salt, Instacure, sugar etc. Take the time to calculate the exact amounts needed for the meat you are curing, using the % provided above.
Home Cured And Smoked Bacon Recipe
Part 1: Curing the Pork Belly
Start by mixing the salt, instacure and sugar in a small bowl.
Give the pork belly a rinse with cold water, then pat it dry with a paper towel. When the meat is completely dry, apply the curing mix. Try to cover as much of the surface as possible on both sides of the pork belly.
Place the belly inside the vacuum bag. While sealing it, massage any air bubbles out of the bag.
Store the pork belly in your fridge for 7 days while it is curing. Flip at least every other day.
At the end of the week cut the bag open, drain it, and give the meat a cold rinse. Pat dry with a paper towel.
Part 2: Smoking the Bacon
Fire up your smoker for cooking at 175-180°F. Add a chunk of smoke wood (used here: apple wood) to the fire.
Keep an eye on the internal temperature of the belly using a meat probe. Smoke until it hits 150°F internal. The bacon should have a nice, bronze color on the outside.
When ready, pull the bacon off the heat and let it cool down.
Slice and enjoy!
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