Bacon

  • 10 lb pork belly
  • 6 Tbsp salt
  • 6 Tbsp coarse ground black pepper
  • 6 tsp paprika
  • 3 tsp curing salt
  1. Mix all spices then rub all sides of the pork belly
  2. Place in air tight container and place in fridge.
  3. Flip pork belly every 24 hours to distribute cure evenly.
  4. The night before smoking, remove from container and rinse well.
  5. Place back in fridge on cooling rack, uncovered overnight.
  6. Smoke at 160-225 until internal temp of the meat hits 150.
  7. Remove from smoker and cool.
  8. Place in fridge on cooling rack, uncovered overnight.
  9. Slice to desired thickness.
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