Brian’s Homemade Bacon – Wet Cure

Brian’s Homemade Bacon – Wet Cure

Camfam Cookery

My favorite bacon recipe.

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Course BBQ, Breakfast, Side Dish

Cuisine American

Servings

Calories 602 kcal

Ingredients

10 lbs Pork Belly 6-10lbs recommended

Cure:

2 gallons cold water not chlorinated – water weighs 8lb per gallon, so 16lbs of non-chlorinated water
2 lbs kosher salt
1.3 oz celery juice powder OR
1 oz pink salt/sodium nitrite

Seasoning:

1 ½ Cup Maple Sugar
½ Cup Punzo Sauce

Instructions

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.

Video

Notes

You can use a vacuum seal bag instead of the open bins. If you do, make sure that you flip the bacon every 24 hours.

For seasoning, you can 1 cup brown sugar & 1/2 cup maple sugar.

You can season the bacon any way you like. My seasoning recipe is just what I like. Many people like to use coarse black pepper, coffee & brown sugar, etc. Just do what you laike!

Nutrition

Calories: 602kcalProtein: 11gFat: 62gSaturated Fat: 22gPolyunsaturated Fat: 7gMonounsaturated Fat: 29gCholesterol: 84mgSodium: 37mgPotassium: 215mgVitamin A: 12IUVitamin C: 0.3mgVitamin E: 0.5mgCalcium: 6mgIron: 1mgZinc: 1mg

Keyword BBQ, Pork

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