Bacon

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Directions

• Remove skin from pork belly
• Combine salt, cure, sugar, pepper in a small dish.
• Work rub into the meat really well.
• Drizzle honey, and/or maple syrup onto meat if using
• Using a meat injector inject hot sauce throughout the meat, if using.
• Using your oven instead of a smoker: Add a few splashes of liquid smoke before wrapping. It’s strong stuff so be conservative.
• Wrap meat in saran wrap, 2-3 layers, and place in a dish/pan that fits in your fridge.
•  Let cure for 7-10 days, flipping daily.
• Rinse well & soak for 15-20 minutes.
• Using a smoker:
• Slowly bring up the temp in the smoker (to about 140-150) with the bacon in it so it absorbs copious amounts of smoke.
•  After about 2-3 hours, raise the temp to about 170 and bring bacon to a temp of about 140-150.
• Using your oven:
• Set oven to 150 or lowest temperature.
• Place meat on a middle rack with a pan under it until internal temperature reaches 140 degrees to 150 degrees for 30-45 minutes.
• After smoking / Oven smoking:
• Cool.
• Slice.
• Fry.
• Eat.