A Dash of ‘Burbs – Homemade Bacon

Bacon has been known to be the gateway drug for vegetarians; and to that I say – Hell Ya! Don’t just taste it, make your own.

Homemade Bacon
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Dry Rub Ingredients
  1. 3 lbs Pork Belly
  2. 1/4 cup kosher Salt
  3. 2 tsp pink curing salt
  4. 1/4 brown sugar
  5. 2 tsp smoked paprika
Curing Preparation
  1. Rinse the pork belly and pat dry.
  2. Take dry rub mixture and coat all sides evenly.
  3. Transfer to a resealable plastic bag or wrap with plastic wrap.
  4. Refrigerate 7 to 10 days, flipping once per day, until the belly feels firm.
Cooking Preparation
  1. Remove the pork belly from the bag and rinse thoroughly. Pat dry and let stand in refrigerator uncovered overnight.
  2. Soak applewood chips in water for 30 minutes - 1 hour
  3. Set up your smoker according to the manufacturers instructions and set to 205 degrees
  4. Smoke the pork belly for 3-4 hours, or until the bacon reaches an internal temperature of 150 degrees F.
  5. Remove bacon from smoker and let cool at room temperature for 4-6 hours.
  6. Wrap bacon in plastic wrap and place in refrigerator overnight.
  7. Using a slicer, cut bacon to desired thickness and enjoy!
Notes
  1. Make sure that you pick a day smoke the belly and work backward to chose a day to start the curing process. If you want to smoke the meat on a Saturday, make sure you start the cure TWO Wednesday’s prior and lets stand in refrigerator one day prior to cooking.
  2. I usually take 8-10 slices and place them in a vacuum sealed bag in the freezer. I reserve the “end” or final 1/4” and immediately make pork belly bacon sliders.
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