Butcher Bacon Recipe
Make Butcher Bacon Recipe in just 17h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meat
Optional Flavors
Method
Preparation
- 1
Prepare the Cure
In a large bowl, combine Kosher salt, brown sugar, black pepper, smoked paprika, garlic powder, and Cure #1. Mix well until all ingredients are fully integrated.
- 2
Prepare the Pork Belly
Place the pork belly on a clean cutting board and pat it dry with paper towels. Trim any excess fat if necessary, leaving a thin layer for flavor.
Curing
- 3
Apply the Cure
Rub the prepared cure mixture all over the pork belly, ensuring it is evenly coated on all sides. If using, drizzle maple syrup over the pork belly and rub it in.
- 4
Wrap and Refrigerate
Wrap the pork belly tightly in plastic wrap or place it in a resealable plastic bag. Refrigerate for 7 to 10 days, turning the meat every couple of days to redistribute the cure.
Smoking
- 5
Rinse and Dry
After the curing period, remove the pork belly from the refrigerator. Rinse it under cold water to remove excess cure and pat it dry with paper towels.
- 6
Smoke the Bacon
Preheat your smoker to 200°F (93°C). Place the pork belly in the smoker and smoke for approximately 4 to 6 hours until it reaches an internal temperature of 150°F (65°C).
- 7
Rest and Slice
Once smoked, let the bacon rest at room temperature for about 30 minutes. Slice as desired and store in an airtight container in the refrigerator.
