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BaconOnce you have tried homemade bacon, you won't buy from the store again.
The video (at the bottom pf the page) we show a wet and dry cure, I strongly suggest the dry cure. |
Dry Cure:
Ingredients:
1 tablespoon Black Pepper
½ cup Salt
½ cup Brown Sugar
Maple Syrup
Pork Belly
1 tablespoon Black Pepper
½ cup Salt
½ cup Brown Sugar
Maple Syrup
Pork Belly
Directions:
Combine the dry ingredients (Pepper, Salt, and Sugar) in a bowl, making sure the Brown Sugar is broken up. Rub the Maple Syrup over your Pork Belly, then sprinkle and rub your dry ingredients over the Pork Belly. I used plastic wrap to wrap the Pork Belly for its time in the refrigerator. IT WILL LEAK! So put it on a plate or baking sheet just in case. About 3 days in flip the Pork Belly, and day 7 remove.
I started them out with fat side up, but smoke at 165 degrees for about 4 hours. It should hit and hold an internal temperature of 150 degrees for about 15 minutes, just to kill all the bad stuff. After that pull the now Bacon, and if you can fight the urge, let it rest in the refrigerator overnight.
Little side note, I lost the fight and sampled it as soon as I got in the house.
Combine the dry ingredients (Pepper, Salt, and Sugar) in a bowl, making sure the Brown Sugar is broken up. Rub the Maple Syrup over your Pork Belly, then sprinkle and rub your dry ingredients over the Pork Belly. I used plastic wrap to wrap the Pork Belly for its time in the refrigerator. IT WILL LEAK! So put it on a plate or baking sheet just in case. About 3 days in flip the Pork Belly, and day 7 remove.
I started them out with fat side up, but smoke at 165 degrees for about 4 hours. It should hit and hold an internal temperature of 150 degrees for about 15 minutes, just to kill all the bad stuff. After that pull the now Bacon, and if you can fight the urge, let it rest in the refrigerator overnight.
Little side note, I lost the fight and sampled it as soon as I got in the house.
Wet Cure:
Ingredients:
1 gallon Water
1 cup Salt
1 cup Sugar
1 cup Brown Sugar
Pork Belly
1 gallon Water
1 cup Salt
1 cup Sugar
1 cup Brown Sugar
Pork Belly
Directions:
Combine the dry ingredients (Salt, and both Sugars) in a large container, and then whisk in half the Water. Once everything is well mixed add the remaining Water. Submerge the Pork Belly in the mixture, adding weights (a plate, bowl, jars of water) to keep the Pork Belly totally submerged. After 14 days in the refrigerator, remove and pat dry. (Optional: lightly pepper the Pork Belly at this point) Place on a baking rack and let them firm up over night in the refrigerator.
Like the Dry Cure Bacon I started them out with fat side up, but smoke at 165 degrees for about 4 hours. It should hit and hold an internal temperature of 150 degrees for about 15 minutes, just to kill all the bad stuff. After that pull the now Bacon, and if you can fight the urge, let it rest in the refrigerator overnight.
Little side note, I lost the fight and sampled it as soon as I got in the house.
Combine the dry ingredients (Salt, and both Sugars) in a large container, and then whisk in half the Water. Once everything is well mixed add the remaining Water. Submerge the Pork Belly in the mixture, adding weights (a plate, bowl, jars of water) to keep the Pork Belly totally submerged. After 14 days in the refrigerator, remove and pat dry. (Optional: lightly pepper the Pork Belly at this point) Place on a baking rack and let them firm up over night in the refrigerator.
Like the Dry Cure Bacon I started them out with fat side up, but smoke at 165 degrees for about 4 hours. It should hit and hold an internal temperature of 150 degrees for about 15 minutes, just to kill all the bad stuff. After that pull the now Bacon, and if you can fight the urge, let it rest in the refrigerator overnight.
Little side note, I lost the fight and sampled it as soon as I got in the house.