House Bacon Recipe
Indulge in our House Bacon, expertly crafted from premium cuts of pork, slow-cured to perfection and smoked to create a mouthwatering flavor profile. Each slice is thick, crispy, and bursting with savory goodness, making it the ultimate companion for your breakfast or a delightful addition to any dish. Treat yourself to the rich, smoky aroma and irresistible taste that will elevate your dining experience.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Bacon Ingredients
Method
Bacon Preparation
- 1
Prepare the Pork Belly
Start with fresh pork belly. Trim any excess fat if necessary and slice it into manageable pieces.
- 2
Make the Cure
In a mixing bowl, combine salt, brown sugar, black pepper, paprika, garlic powder, and Cure #1. Mix well.
- 3
Cure the Meat
Rub the cure mixture generously over the pork belly. Make sure to cover every surface. Place the meat in a resealable plastic bag or a non-reactive container.
- 4
Refrigerate
Refrigerate the pork belly for 7-10 days. Flip the bag or turn the meat every couple of days to ensure even curing.
- 5
Rinse and Dry
After curing, rinse the pork belly under cold water to remove excess salt and cure. Pat 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 2-3 hours, or until the internal temperature reaches 150°F (65°C).
- 7
Cool and Slice
Remove the bacon from the smoker and let it cool. Once cool, slice it into desired thickness.
- 8
Store or Cook
You can store the bacon in the fridge for up to a week or freeze it for longer storage. Cook as desired.
