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