Homemade Bacon

Method

Directions

1. 1
   Mix all ingredients except pork belly in a ziplock bag and seal. Using your hands, mix and shake the bag until everything is well combined.
2. 2
   Add pork belly to bag, squeezing the air as much as possible, then sealing. Massage the mixture into the meat until it's well coated.
3. 3
   Put the bag in a pan in case of leakage, then place in the fridge for 4 days. Once a day, flip the bag and gently massage the curing mix and released liquids into the meat so they're well dispersed.
4. 4
   After day 4, remove the belly from the bag and discard liquid. Rinse the pork belly under the sink to remove excess curing salt and spices.
5. 5
   Prepare smoker or 2-zone cooking on grill and smoke over indirect heat 225°F until the internal temp reaches 150°F, about 2 hours. **We recommend using applewood or cherry for added flavor.
6. 6
   Before slicing, let pork belly cool in the fridge so it's easier to cut to your desired thickness. Be sure to slice across the grain using a long knife or slicing machine.
7. 7
   Separate bacon into desired portion sizes and wrap with plastic wrap before freezing. **Do NOT wrap with foil alone — it could react with the salt. Section off Wrap it tightly with several layers of plastic wrap, and then a layer of foil, and refrigerate for up to 2 weeks or freeze for up to 3 months.
8. 8
   Cook as you would store-bought bacon (and save the bacon fat for frying veggies and potatoes later!)