Bacon

How to Make Bacon

By: CookingWithBacon

Ingredients:

• 2.5 lb Pork Belly
• 2 Cups Kosher Salt
• 1 Cup Brown Sugar

The Cure:

1. Score the skin side of the Pork Belly
2. Combine the Salt and Brown Sugar and rub generously over the Pork Belly.
3. Transfer the Pork Belly and Salt mixture to a zip seal bag and refrigerate for 7 days.
1. During the 7 days, make sure to remove any moisture and to flip occasionally.
4. After the 7 days, lightly rinse the Pork Belly and pat dry.
5. Place uncovered in the fridge for another day to form a pellicle.
1. The pellicle is the ooey gooey disgusting mucusy layer that forms over cured meats.  This is essential for the Bacon to retain the smokey flavor.

The Smoke:

1. Smoke the Bacon in a grill using about half the coals you'd normally use and with whatever wood you prefer.
1. I usually use hickory.
2. The Bacon will smoke for 2-3 hours until it looks like the Bacon in the video above.
1. It is important that the Bacon always be under 200 degrees.  You do not want to cook it now!
3. Once smoked, carefully cut off the rind while still warm, leaving as much of the fat as possible.
4. You're Done!

Please, be careful! A proper homemade Bacon will make the assimilation into the store-bought Bacon routine you're probably used to more difficult than you can imagine.  This will be the best Bacon you ever have.  Also, in the Curing process, feel free to make it your own, adding other spices like cayenne or whatever you want.

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Thanks

Christian McMahon