Housemade Bacon Recipe
Indulge in our rich and savory housemade bacon, expertly crafted to deliver a perfect balance of smokiness and tenderness in every bite.
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Ingredients
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Bacon Ingredients
Method
Bacon Preparation
- 1
Prepare the Cure
In a mixing bowl, combine kosher salt, brown sugar, black pepper, paprika, garlic powder, and Cure #1. Mix well.
- 2
Apply the Cure
Rub the cure mixture all over the pork belly, ensuring it is evenly coated. Place the pork belly in a large resealable plastic bag or a non-reactive container.
- 3
Refrigerate
Pour maple syrup over the pork belly, seal the bag or cover the container, and refrigerate for 7 days. Turn the pork belly every couple of days to ensure even curing.
- 4
Rinse and Dry
After 7 days, remove the pork belly from the bag, rinse it under cold water to remove excess cure, and pat it dry with paper towels.
- 5
Smoke the Bacon
Preheat your smoker to 200°F (93°C). Smoke the pork belly for about 2 to 3 hours, or until it reaches an internal temperature of 150°F (65°C).
- 6
Cool and Slice
Let the bacon cool completely before slicing it into desired thickness. Store in the refrigerator or freeze for later use.
