Homemade Bacon

Simple recipe for delicious bacon!

Number of Servings: 
1
Yield: 
KG
Prep Time: 
Overnight
Cook Time: 
4 Hours
Ingredients: 
  • 1 KG piece of pork belly 
  • 1/4 Cup packed dark brown sugar 
  • 2 Tablespoon kosher salt 
  • 8 grams (~1 TSP) Prague Powder #1 (Measure this using scales, do not poison yourself!) 
  • 1/4 cup Real Maple Syrup 
  • 3 TBSP Cracked Peppercorns
Instructions: 
  1. Using a sharp knife, remove the skin from the belly. Don't play with the pig nipples, that's just wierd. 
  2. OK, go ahead and pinch just one. 
  3. Discard the skin (or save it to make Cracklin!) In a bowl, mix up the salt, sugar, cure and pepper. 
  4. Generously coat all side of the belly with maple syrop & apply th dry mix to all areas of the belly. 
  5. Wrap tightly in several layers of pastic wrap and then place in an extra large freezer bag 
  6. Store in the fridge for 7 days. 
  7. Every day, flip the belly over to allow the released liquids and cure to even coat. Over the course of the week, you should notice the bellies firming up quite a bit as a result of the curing process. 
  8. After 7 days, remove from pastic wrap and rinse the cure off 
  9. Let the bellies form a tacky pellicle by allowing them to air dry over night in the fridge, on a wire rack.  Without this step, your bacon will dramatically less smoky.  
  10. Next day, smoke on your cooker, for about 6 hours until the bellies hit about 150 degrees internal temp. 
  11. Let the bacon cool completely for easier slicing, but go ahead and cut off some NOW and fry it up! It should be good a couple weeks in the fridge, if you can last that long.  
Notes: 
  • I fry mine at a low temp to release much of the fat, but this stuff is so good, you WANT the fat in there. 
  • Try a couple of thick slices....this is nothing like what you are used to buying in the store. 
  • Don't have a smoker? Go buy one. In the meanwhile, you can add some liquid smoke to the maple syrup, and then use your oven to get this up to 150 degrees. 
  • I like to cool smoke mine (150 degees) for about 4 hours, using hickory, before raising the temp of the cooker up to 225 to finish it off for the last hour of so.
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