Homemade Bacon Recipe
Makes 3-5 lbs.
1/4 cup kosher salt
1/4 cup packed brown sugar
4 TBS ground black pepper
4 bay leaves, crumbled
1 tsp. freshly grated nutmeg
5 cloves garlic, minced
2 tsp. pink curing salt
5 sprigs fresh thyme (optional)
3-5 lbs. pork belly @ Whole Foods
Mix all the cure ingredients (salt through thyme) and rub the cure on all sides of the pork belly. Place pork in a gallon sized zip top plastic bag and put in the fridge for seven days. Flip the bag daily to make sure liquid that’s drawn out is evenly distributed.
After one week, preheat the oven to 200 degrees and remove cured pork belly from fridge. Rinse the entire cure off the pork belly and pat dry. Place the pork belly on a rack in a baking dish or pan tray. Cook for 90 minutes or until internal temperature reaches 150 degrees
Or smoke over apple or other fruit wood for about an hour – could be more dependent on the smoker – flip often.
Let the pork belly cool, thinly slice it into strips and you’ve got your bacon!! Refrigerate what you don’t cook up right away and freeze the rest within 5 days.
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