How to make BACON | Easy Recipe and Fresh from our Farm!

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon is lower in fat and calories, while pork belly can be more affordable.

Cut pork belly into 5 to 8 inch strips.

Prepare a cure mixture with a 50/50 blend of brown sugar and coarse salt.

For every cup of salt, add 4 teaspoons of pink curing salt (Prague Powder #1).

Mix the salt, brown sugar, and pink curing salt together in a bowl.

Dump the mixed cure into a container for use.

Rub the cure onto the pork belly strips, ensuring they are well coated.

Place three slabs of pork belly into vacuum seal bags, laying them flat.

Vacuum seal the bags and place them in the fridge for one week.

Every 12 to 24 hours, flip the vacuum sealed bags to ensure even curing.

After one week, rinse the bacon in the sink.

Soak the bacon in a tote with ice water for about 3 hours to reduce excess salt.

Dry the bacon thoroughly with paper towels to prepare for smoking.

Set up the smoker, ensuring the temperature is kept at 100°F or less for cold smoking.

Hang the bacon in the smoker using meat hooks and aluminum wire.

Use a charcoal grill with hickory chunks to create smoke.

Close the smoker lid and open the vent to allow dry smoky air to circulate around the bacon.

Check the smoker every hour during the smoking process.

Cooking Techniques

Equipment Needed

Spice Level: