Dry Cure Recipe:
Bill’s Homemade Bacon
One 5# pork belly
¼ cup of salt
1 teaspoon pink salt, (cure #1) “the curing salt containing sodium nitrite, not pink-colored salt”
Flavor: ¾ cup of Honey, Real Cane Syrup or brown sugar. (I use dark brown sugar)
Mix all flavor ingredients together.
Rub pork belly with your cure. Be sure and cover completely and rub in good.
Place pork in a large zip lock bag and place in refrigerator. Turn over every day for at least a week. Some liquid will form in the bag, this is good, do not pour off liquid. (I cure for 10 days)
At the end of the week, remove from bag, and rinse under cold running water. Pat dry with paper towels. Place back in refrigerator in an open container so that it dries well. It should be tacky to touch. Coat with course ground black pepper.
Heat smoker to 150° Place bacon in smoker hang or place on grates. Add your smoking wood, your choice, I like pecan or hickory. Fruit woods are nice also. Smoke for color and flavor. When the color you like is reached, increase smoker temp to 200°. When the internal temp of your bacon is 156° remove from smoker. We are not trying to cook the bacon, just trying to kill off any bugs.
Cool before slicing, I put mine back in the refrigerator over night and slice the next day. Package in vacuum bags and freeze.
All rubbed down: