Local Farm Bacon Recipe
Indulge in our Local Farm Bacon, expertly sourced from nearby farms to ensure the freshest flavors and highest quality. Each crispy strip is perfectly seasoned and cooked to golden perfection, offering a savory crunch that complements any breakfast or dish. Enjoy the rich, smoky aroma and the satisfying taste of farm-to-table goodness with every bite.
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 Directions
- 1
Prepare the Cure
In a bowl, mix together kosher salt, brown sugar, black pepper, smoked paprika, garlic powder, and Cure #1.
- 2
Apply the Cure
Rub the cure mixture all over the pork belly, ensuring it is evenly coated. Place the pork belly in a large resealable plastic bag or a non-reactive container.
- 3
Curing Process
Pour the water into the bag or container, seal it, and refrigerate. Let it cure for 7 days, flipping the pork belly every couple of days.
- 4
Rinse and Dry
After 7 days, remove the pork belly from the bag, rinse it under cold water to remove the cure. Pat it dry with paper towels.
- 5
Smoke the Bacon
Preheat your smoker to 200°F (93°C). Smoke the pork belly for about 3-4 hours until it reaches an internal temperature of 150°F (65°C).
- 6
Cool and Slice
Remove the bacon from the smoker and allow it to cool completely before slicing it into strips.
- 7
Store or Cook
Store the bacon in the refrigerator for up to a week or freeze it for longer storage. Cook the bacon to your desired crispiness before serving.
