Who doesn’t love some bacon? In this video we show you a simple process in curing pork belly into bacon. It is super easy and delicious, best of all you can control the taste profile you are looking to achieve!
• 1 TSP of Prague Powder #1 (Curing Salt)
• 3 TBSP of Salt
• 2 TBSP of BBQ Rub
• 1 TSP of Black Pepper
• 1/3 Cup of Brown Sugar
• 3 LBS of Fresh Pork Belly
Combine all dry ingredients in a blender.
Cover the pork belly completely with the mixture.
Place into a one gallon storage bag.
Make sure to add any leftover mixture to the bag as well.
Remove all the air from the bag and seal.
Place the bag in a refrigerator for 7 days, flipping the pork belly every day.
After seven days, remove the bacon from the bag and rinse off thoroughly.
Dry and place the bacon on a rack in the refrigerator for 24 hours.
After the 24 hours place the bacon on your smoker for 2 hours or until the internal temperature reaches 155 degrees, we set our RecTeq at 200 degrees and it took a little over 2 hours.
Let the bacon cool completely.
Once cooled you can either store whole as a slab or slice and vacuum seal.
We sliced ours and fried it on the Tribal Fire Grill and it was amazing!!!
GET YOU SOME!
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