Bacon

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Directions

• YouTube: https://www.youtube.com/watch?v=KRzp8akNnnY
• Remove skin from pork belly.
• Cut into pieces small enough to fit in your fridge (into halves or thirds).
• Rub all six sides of belly pieces with generous amounts of curing rub.
• Inject or rub flavouring into/onto pork belly pieces.
• No Smoker: Add a few dashes of liquid smoke on each piece of pork belly.
• Wrap in 2-3 layers of cling wrap / saran wrap.
• Place wrapped belly pieces in fridge, (you can put them in a dish or on a pan to prevent dripping).
• Once a day, flip pieces over.
• After 7-8 days, remove from fridge.
• Rinse off curing salt / spices and let sit in sink full of water for 30-45 minutes.
• Pat dry.
• With Smoker:
• Fire up your smoker and smoke pieces until they reach an internal temperature of 150’F
• Without Smoker:
• Place in oven on lowest temperature (usually about 170′ to 200′) until they reach an internal temperature of 150’F
• Both:
• Once internal temperature reaches 150’F, remove from smoker/oven, and let cool to room temperature.
• Slice your bacon against the grain into bacon sized slices.
• Bag, freeze, store, whatever your bacon until ready to fry or better yet, bake for 20 minutes in a 400’F oven.