Dry Cured Bacon Recipe 455

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HOMEMADE BACON



Homemade Bacon image

After you've tried this curing technique for homemade bacon you will never want the store-bought stuff again. You've been warned.

Provided by Andrew Armstrong

Time P14DT4h

Number Of Ingredients 6

5 # Pork Belly skin removed
1 gallon of water
1 cup Kosher Salt
1 cup White Sugar
1 cup Brown Sugar
1 TBS Insta-Cure #1

Steps:

  • In a large food-safe container, combine 1 gallon of water, 1 cup of Kosher Salt, 1 cup of white sugar, 1 cup of brown sugar, and 1 TBS of Insta-Cure #1.
  • Mix together until dissolved.
  • Drop in the pork belly and make sure it stays submerged. I used a plastic container filled with water to weigh mine down.
  • Refrigerate for 14 days.
  • After 14 days remove and rinse cure and pat dry.
  • Leave uncovered in the refrigerator overnight.
  • Smoke for 4 hours at temperatures under 165 degrees F.
  • Remove and cool in the refrigerator overnight.
  • Slice and enjoy.

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