HOW TO: Smoke + Cure Your Own Bacon
Weigh pork belly
1
Enter weight into cure calculator
2
Weigh the ingredients for the cure based on the cure calculator
3
Sprinkle cure evenly around pork belly
4
Transfer to a plastic bag
5
Squeeze air out of the bag then place in fridge for 7 days. Flip and massage daily
6
Day 7: remove pork belly from fridge, rinse and dry in fridge uncovered overnight
7
Day 8: time to smoke! Smoke at 180f until bacon reaches an IT of 145-150f
8
Remove smoked pork belly from smoker and freeze until slightly firm before slicing
9
Slice bacon evenly
10
Vacuum seal and store in the freezer for up to 4 months
11
If it lasts that long!