Everyone should try making their own bacon at least once, then you’ll either understand why you buy it and how to buy it, pr why it’s healthy to make your own. The main reason this recipe is healthier than store bought is that I don’t use a lot of nitrates, which are way not good for you. They are however, necessary for preserving the meat. I use Prague powder, which is a pink curing salt.
Ingredients
- 5 lbs Pork belly – skin on
- 2 tsp – Curing Salt – Prague powder
- 0.25 cups Kosher salt
- 0.25 cups Brown sugar – packed
- 0.25 cups Honey
- 2 TBL Red pepper flakes
- 2 TBL Smoked Paprika
- 1 tsp Cumin seeds
Process
- Rinse the pork belly and pat dry.
- Mix all the dry ingredients and rub onto pork covering all surface areas.
- Put pork in a plastic bag and refrigerate for 7-10 days.
- Every day, flip the pork over.
- General rule is 7 days for 1.5″ thick slab of pork
- Remove pork from bag and rinse, then pat dry.
- Put back in fridge uncovered for 48 hours.
- Heat smoker to 200 F.
- Smoke pork for 3 hrs or until internal temperature reaches 150 K.
- Let cool, then slice thick or thin depending on how you roll.
- Can keep in frig for 1 week or in the freezer for 2 months.
Note: After you make this once, you will probably want to adjust the rub recipe for your personal tastes. For example, substituting red chili powder for the red pepper flakes, or adding more brown sugar.
Comment: Raise your hand if didn’t know that bacon was made from Pork Bellies.
