Pepper Bacon Cure Recipe

Homemade Smoked Peppered Bacon Recipe :: The …

WebAug 8, 2019 · Place pork belly in a large container and fill with water and let soak for 30 minutes, replacing water after 15 minutes. Remove pork …

1. Mix together salt, dark brown sugar, 2 tablespoons of black pepper, paprika, and pink salt in a small bowl. Coat entire pork belly with the cure and place in a large resealable plastic bag. Place in the coldest part of the refrigerator and cure for 5 days, flipping bag about every 12 hours.
2. Remove pork belly from bag and wash as much cure off as possible under cold running water. Place pork belly in a large container and fill with water and let soak for 30 minutes, replacing water after 15 minutes. Remove pork belly from water, pat dry with paper towels, and season liberally with remaining black pepper.
3. Fire up smoker or grill to between 200-225°F, adding 1-2 fist-size chunks of smoking wood on top of the coals when at temperature. When wood is ignited and producing smoke, place pork belly in smoker, fat side up, and smoke until an instant read thermometer registers 150°F when inserted into thickest part of the meat. Remove pork belly from smoker and let cool. Wrap in plastic wrap and place in refrigerator until completely chilled.
4. Cut bacon into slices at desired width and cook using your favorite method. Store leftover bacon in Ziploc or vacuum sealed bags in the refrigerator for up to a week, or in the freezer for up to 4 months.

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Homemade Savory Pepper Bacon SeriousKeto

WebApr 7, 2020 · Directions. Cut the pork belly into two equal sized pieces and pat dry with a paper towel. In a bowl, mix all ingredients except the pork …

Rating: 4.9/5(7)
1. Cut the pork belly into two equal sized pieces and pat dry with a paper towel.
2. In a bowl, mix all ingredients except the pork belly.
3. Place one half of the pork belly in a jumbo (2.5 gallon) Zip-Loc bag, then rub a little more than half of your curing mixture over both sides. Add the second half of the pork belly to the bag and rub the remaining curing mixture over it.
4. Squeeze as much air out of the bag as possible and wipe the zipper with a paper towel to remove any pepper granules then zip it shut. I strongly encourage you to double bag.

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Homemade Bacon I Love Meat The Best Bacon Ever

WebJun 15, 2014 · In a large food-safe container, combine 1 gallon of water, 1 cup of plain (non-iodized) table salt, 1 cup of white sugar, 1 cup of brown …

1. In a large food-safe container, combine 1 gallon of water, 1 cup of Kosher Salt, 1 cup of white sugar, 1 cup of brown sugar, and 1 TBS of Insta-Cure #1.
2. Mix together until dissolved.
3. Drop in the pork belly and make sure it stays submerged. I used a plastic container filled with water to weigh mine down.
4. Refrigerate for 14 days.

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