Homemade Bacon

This recipe definitely takes some time, but once you try it, no bacon will ever be the same.

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Step 1

Make dry cure by mixing the salt, sugar, maple syrup, and curing salt in a small bowl.

Step 2

Weigh pork belly and calculate 2.5 % of the weight, this will be the amount of dry cure needed.

Step 3

Sprinkle dry cure all over pork belly, add herbs/spices (I'm using thyme and rosemary) of your choice and refrigerate in a plastic bag for 7 days, flipping once after 3 days.

Step 4

Rinse pork belly under water and pat dry.

Step 5

Smoke with desired woodchips at 90 C (200 F) for 2 hours or until the temperature of the pork registers 68 C (155 F). If you don't have a smoker, you can light a tray of wood chips in an oven set to 90 C (200 F). Relight wood chips every 20 minutes.

Step 6

Cool to room temperature and refrigerate overnight.

Step 7

Enjoy however you wish (can last in refrigerator for about 3 weeks or frozen for 6 months).