WebBacon Cure ½ cup brown sugar 3 tbsp kosher salt 1 ¼ tsp ground black pepper 1 tsp Prague Powder #1 Instructions Prepare the pork belly by trimming any …
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Smoke the bacon. Preheat your smoker to 160-170 degrees F using your favorite hardwood. Apple, maple, and hickory are all popular for smoked bacon. Place the pork belly directly on the grill grates, close the lid, and smoke for approximately 6 hours, or until the internal temperature of the pork belly reads 155 degrees F.
A general rule is to cure your bacon 7 days for every inch of thickness. Make sure you flip your pork belly over in the cure and massage once a day. If you hit the 7 day mark, you can test your bacon by slicing through the middle to be sure the pork belly is pink all of the way through with no gray left at all.
Josh @Doug Since this bacon will be cooked, you should stick to #1 curing salt. Posted Thu, Jun 9 2022 8:46AM
When the bacon is cooked, transfer to a wire rack and cool to room temperature. Wrap it in plastic wrap and refrigerate overnight. To cook, preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and place a wire rack on top of it. Set aside. Use a long, thin, sharp knife to slice the bacon.