Brian’s Homemade Bacon – Wet Cure
- Pork Belly 6-10lbs recommended
- 2 gallons cold water not chlorinated – water weighs 8lb per gallon, so 16lbs of non-chlorinated water
- 2 pounds of sea salt or kosher salt
- 1.3 oz celery juice powder OR
- 1 oz pink salt/sodium nitrite
- 1 ½ Cup Maple Sugar
- ½ Cup Punzo Sauce
- In a large bin, add 2 gallons (16lbs) of non-chlorinated water
- Add celery juice powder OR pink salt and stir to dissolve – NOT BOTH!
- Add see salt (or kosher salt) and stir to dissolve.
- Add pork belly to the bin.
- Wet cure for minimum of 8 days up to 14 days in the refrigerator untouched.
- Remove from refrigerator after 8-14 days and rinse 3 times to reduce sodium.
- Pat dry.
- Mix seasoning and spread all over pork belly Top, bottom, and sides)
- Dry in fridge for at least 6 hours up to 24 on an open rack – OR go straight to the smoker.
- Smoke COLD pork belly (helps smoke adhere) at 185˚F for 6 hours or until internal temp is 152°F. (You can bump up the temperature, it’s ok to go to 200˚ F or 225˚F, if needed)
- My probe goal is set for 150˚ F.
- I smoke with apple wood but you can use hickory as well.
- Smoke COLD pork belly (helps smoke adhere) until internal temp is 152°F.
- Remove and let rest and chill uncovered in fridge before slicing on meat slicer. If you can’t wait, hand slice and fry according to your taste.