Brian’s Homemade Bacon – Dry Cure
- Pork Belly 6-10lbs suggested
- 6 parts kosher salt
- 3 parts sugar brown/white/maple – your call
- ½ part pink curing salt OR clergy juice powder
- 1 ½ Cups Maple Sugar
- ½ Cup Punzo Sauce
- Mix the salt, sugar and nitrite of choice (pink salt OR celery powder – NOT BOTH) (This keeps perfectly in an air-tight container for months, so make extra)
- Coat (sprinkle) the pork belly on all sides (Top, bottom, and sides) with your cure (for a 6-8 lb pork belly you probably only need about 5 tablespoons of cure total for the coating)
- Place on a rack, above a non-reactive dish and place uncovered in a refrigerator for 5-7 days.
- Drain off any accumulated liquid. Don’t let the belly sit in the liquid, the whole idea is that the belly will dry out – this drying inhibits bacterial growth.
- Once no more liquid is being released – at LEAST 5-7 days – rinse off any cure left on the surface (You can go longer but it won’t matter)
- Place on a clean rack and dry in fridge for at least 6 hours up to 24 on an open rack – OR go straight to the smoker.
- At this point if you don’t like smoked bacon you’re done! You can slice, cook and eat the bacon and it is delicious.
- 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.
- Dry in fridge for at least 6 hours up to 24 on an open rack.
- 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.