Homemade Bacon
  1. Cut pig's belly into 3 or 4 sections

  2. Apply custom cure with 2% salt and 0.25% Prague Powder #1

  3. Vacuum seal or place in ziploc bag

  4. Cure in the fridge for 7 days, flipping daily to distribute cure

  5. Remove from bag and optionally rinse

  6. Pat dry with paper towels

  7. Adjust seasonings as desired (scrape off red pepper flakes and add more black pepper if preferred)

  8. Let sit in fridge for another day to dry out the surface

  9. Smoke at 200 degrees for a few hours until internal temperature reaches 150 degrees using hickory or other hardwood

  10. Cool on counter and then in fridge overnight

  11. Slice to desired thickness using meat slicer or sharp knife

  12. Vacuum seal slices into serving-size bags

  13. Freeze until ready to eat

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍖Meat

Cuisine🇺🇸American

Occasions📆Everyday🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 2h

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