Hanging Bacon Recipe

Hanging Bacon Directions

1. 1

   Prepare the Cure

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

2. 2

   Cure the Pork Belly

   Rub the mixture thoroughly over the entire surface of the pork belly. Ensure that all sides are coated evenly. Place the pork belly in a large resealable plastic bag or a non-reactive container.

3. 3

   Refrigerate

   Refrigerate the pork belly for 7 days, turning the bag or flipping the meat every other day to ensure even curing. The meat should lose moisture and firm up.

4. 4

   Rinse and Dry

   After 7 days, remove the pork belly from the refrigerator. Rinse it under cold water to remove excess cure. Pat it dry with paper towels.

5. 5

   Hang to Dry

   Wrap the pork belly in cheesecloth and hang it in a cool, dry, and well-ventilated area to dry for 1-2 weeks. The ideal temperature should be between 50°F to 60°F (10°C to 15°C) with low humidity.

6. 6

   Check for Completion

   After the drying period, check the bacon for a firm texture and a pleasant aroma. It should feel dry to the touch but not hard.

7. 7

   Slice and Store

   Once the bacon is ready, slice it to your desired thickness. Store in the refrigerator or freeze for longer storage.