Slab Bacon Recipe

Bacon Curing Process

1. 1

   Prepare the Cure

   In a mixing bowl, combine kosher salt, brown sugar, black pepper, smoked paprika, garlic powder, and Cure #1. Mix thoroughly until well combined.

2. 2

   Prepare the Pork Belly

   Rinse the pork belly under cold water and pat it dry with paper towels. Place the pork belly on a clean work surface.

3. 3

   Apply the Cure

   Rub the cure mixture all over the pork belly, ensuring it is evenly coated on all sides. Pay extra attention to the edges.

4. 4

   Refrigerate

   Place the coated pork belly in a large resealable plastic bag or wrap it tightly in plastic wrap. Place it in the refrigerator for 5 to 7 days, flipping it every couple of days to ensure even curing.

5. 5

   Rinse and Dry

   After the curing period, remove the pork belly from the refrigerator. Rinse it under cold water to remove excess cure. Pat it dry with paper towels.

6. 6

   Air Dry

   Place the pork belly on a wire rack in the refrigerator and let it air dry for 24 hours to form a pellicle, which helps with smoking.

7. 7

   Smoke the Bacon

   Preheat your smoker to 200°F (93°C). Smoke the pork belly with your choice of wood chips (such as apple or hickory) until it reaches an internal temperature of 150°F (65°C), which usually takes about 2 to 3 hours.

8. 8

   Cool and Slice

   Once smoked, remove the pork belly from the smoker and let it cool at room temperature. Once cooled, wrap it in plastic wrap and refrigerate until firm. Then, slice to your desired thickness.