HOMEMADE BACON
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INGREDIENTS for PEPPERED CURE
4lb pork belly
1 tsp Prague Powder #1 Pink Curing Salt
⅓ c kosher salt
⅓ c brown sugar
3 tbsp cracked black pepper
1 tsp crushed red pepper flakes
(after curing process and pork belly has soaked in cold water, rub with cracked black pepper)
INGREDIENTS for MAPLE CURE
4 lb pork belly
1 tsp Prague Powder #1 Pink Curing Salt
⅓ c kosher salt
⅓ c white sugar
1 tbsp cracked black pepper
2 tsp paprika
1 tbsp maple syrup
DIRECTIONS
combine curing ingredients in 2 gallon ziplock bag
add 4 lb pork belly to cure and place in refrigerator for 7 days, flipping belly every day
after 7 days, remove from cure and rinse well with cold water
soak bellies in cold water for 2 hours to remove salt
pat dry with paper towels & season with ground black pepper (if using the Peppered Cure recipe)
place on a cooling rack and refrigerate for 24 hours
smoke at 180° until it reaches and internal temperature of 145° (4-5 hours)
refrigerate for 12-24 hours and then slice
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