Bacon, a.k.a. breakfast, lunch and dinner. What if you were told you can make it at home? This home cured bacon recipe is worth every minute of patience- the results are phenomenal.
What you will need
- Pork belly (skin on)
- Ziploc bag
- Sea salt
- Pink salt (sodium nitrite)
Home Cured Bacon Recipe
These are the cure ingredients for 1 slab of pork belly. Adjust depending on how much bacon you are going to make (you will need significantly more if you are curing an entire pork belly).
In a bowl mix 1 pound of sea salt, 8 ounces of sugar and sodium nitrite according to the directions on the product you are using. Mix everything together.
Coat the pork belly liberally on both sides and all ends. Put the coated pork belly inside a Ziploc bag and try to squeeze as much air as possible before sealing. Leave the pork belly to cure inside your refrigerator for at least 7 days, flipping it over every day.
After a week has passed, you will notice the liquid that has accumulated inside the bag. Open it over a sink and rinse it off very well. Optionally, you can leave it to soak inside a bowl of water for up to a day, to cut back a little bit off the saltiness.
Let the meat dry while you get your smoker up and running at 250°F. The target temperature is 150°F at its center (approx. 3 hours). You can either remove the skin before smoking or after, but it will be significantly easier after smoking it.
Slice the bacon as thin or thick as you like, and enjoy!
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