Our family goes through bacon like it’s bread. We eat bacon almost everyday. I’d say we go through 2-3 lbs of bacon a week. This can add up and for the longest time I wanted to make my own. So, I scoured through the internet, looking at some really good sites and using science and reviewing recipes, I came up with my own successful recipe.
Now where does one grab a slab of pork belly? Costco started selling 10lb slabs for a good price of $2.99/lb. This means what normally is $7.99/lb of bacon at the store, can be a big savings in the pocketbook.
Homemade Smoke Cured Bacon
By February 18, 2018Published:
- Yield: 10 lbs of bacon
- Prep: 60 mins
- Cook: 4 hrs 0 min
- Ready In: 5 hrs 0 min
Our family goes through bacon like it's bread. We eat bacon almost everyday. I'd say we go through 2-3 lbs of bacon a week. This …
- 10 lb pork belly
- 4 tsp curing salt Instacure #1
- 1 cup kosher salt
- 1 cup dark brown sugar
- 1 cup sorghum molasses
- 2 tbps ground black pepper
- 2 tsp red pepper flakes
- 2 2 gallon ziplock bags
- Start with a 10lb slab of pork belly. Cut it into two equal sizes (roughly, 5 lbs each) You will apply half of the ingredients to each 5 lbs slab.
- Rinse the pork belly and pat it thoroughly dry with paper towels. Mix the brown sugar, kosher salt, pepper, and curing salt in a small bowl.
- Sprinkle the mixture evenly on all sides of the pork belly, pressing with heel of your hand to help the salt mixture adhere.
- Place a piece of plastic wrap twice the length of the pork belly on the countertop. Drizzle 1 ⁄4 cup of the syrup evenly on top of the fatty side of the pork belly, then place the pork belly in the center of the plastic wrap syrup-side down. Drizzle the meaty side of the pork belly with the remaining 1 ⁄4 cup syrup and bring the sides of the plastic wrap up and over the pork belly to wrap it tightly. Place in a zip-top bag and refrigerate for 1 week, turning halfway through the week.
- When you’re ready to smoke, remove the pork belly from the bag and rinse thoroughly to remove all traces of the salt mixture. Pat dry with paper towels, place on a wire rack set over a baking sheet, and return to the refrigerator unwrapped to air-dry for 24 hours.
- Remove the pork belly from the refrigerator and let sit at room temperature for 30 minutes.
- Prepare a smoker with wood chips according to the manufacturer’s instructions.
- Place the pork belly directly on the rack of the prepared smoker and smoke for 1 1 ⁄2 to 2 hours, until the pork belly registers 150˚F on an instant-read thermometer. Remove from the smoker and let cool.
- Refrigerate overnight before slicing lengthwise into strips. The bacon will keep, tightly wrapped, for 1 week in the refrigerator or 3 months in the freezer.