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8 views

Document

Uploaded by

Ma Chelyn
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Ingredients:

• 5 pounds of pork belly (skinless)

• ½ cup kosher salt

• ¼ cup sugar (can be white or brown sugar)

• 2 tablespoons black pepper

• 2 tablespoons smoked paprika (optional, for flavor)

• 1 teaspoon pink curing salt (also called Prague Powder #1; used
to preserve color and prevent bacteria growth)

• Optional: maple syrup, honey, or spices like garlic powder,


thyme, or chili flakes for additional flavor

Equipment:

• Plastic zip-top bags or a large container for curing

• A smoker or an oven

• Meat thermometer

• Knife and cutting board

• Paper towels

Step-by-Step Procedure:

1. Prepare the cure mixture:

• In a bowl, mix together the kosher salt, sugar, black pepper,


smoked paprika (if using), and pink curing salt. This is your cure mixture.
2. Rub the pork belly:

• Place the pork belly on a clean surface and evenly rub the cure
mixture all over the meat, making sure to coat both sides and the edges.

3. Cure the pork belly:

• Put the pork belly into a large zip-top bag or container. Seal it
tightly, making sure the meat is fully covered with the cure mixture.

• Place it in the refrigerator and let it cure for 5-7 days. Turn the
meat over once a day to ensure it cures evenly.

4. Rinse and dry the pork belly:

• After 5-7 days, remove the pork belly from the bag and rinse it
thoroughly under cold water to remove the excess cure.

• Pat the pork belly dry with paper towels and place it on a wire
rack. Let it air dry in the refrigerator, uncovered, for about 12-24 hours. This
helps the surface form a “pellicle,” which allows the smoke to adhere better
during smoking.

5. Smoke the pork belly:

• Preheat your smoker to 200°F (93°C).

• Smoke the pork belly for about 2-3 hours, or until it reaches an
internal temperature of 150°F (65°C). You can use wood chips like hickory,
apple, or cherry for smoking.
If you don’t have a smoker: You can cook the pork belly in the oven at 200°F
(93°C) until it reaches the same internal temperature, though it won’t have
the same smoky flavor.

6. Cool and slice:

• Once the pork belly is fully smoked and cooked, remove it from
the smoker and let it cool completely.

• After cooling, use a sharp knife to slice the pork belly into thin
slices. This is your bacon!

7. Cook the bacon slices:

• Now you can cook the bacon as you normally would, either frying
it in a pan or baking it in the oven, until it’s crispy or to your liking.

8. Store the bacon:

• Store your homemade bacon in the refrigerator for up to a week


or freeze it for longer storage. Make sure to wrap it well to avoid freezer
burn.

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