Duroc Bacon Recipe

Bacon Curing Process

1. 1

   Prepare the Cure Mixture

   In a large mixing bowl, combine the kosher salt, brown sugar, black pepper, Cure #1, garlic powder, onion powder, and smoked paprika. Mix well until all ingredients are evenly distributed.

2. 2

   Coat the Pork Belly

   Take the Duroc pork belly and place it on a clean surface. Rub the cure mixture generously all over the pork belly, ensuring that every part is well-coated.

3. 3

   Wrap and Refrigerate

   Once coated, wrap the pork belly tightly in plastic wrap or place it in a resealable plastic bag. Refrigerate for 7 to 10 days, turning the belly every few days to redistribute the cure.

4. 4

   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.

5. 5

   Smoke the Bacon

   Preheat your smoker to 175°F (80°C). Place the cured pork belly in the smoker and smoke for about 3 to 4 hours, or until the internal temperature reaches 150°F (65°C).

6. 6

   Cool and Slice

   Once smoked, remove the bacon from the smoker and let it cool completely. Once cooled, slice the bacon to your desired thickness.

7. 7

   Cook and Enjoy

   Cook the slices in a skillet over medium heat until crispy. Enjoy your homemade Duroc bacon!