HOW TO:

cure + smoke your own bacon

1

weigh the raw pork belly

2

enter weight into cure calculator

3

weigh ingredients for the cure based on calculator results

4

sprinkle cure evenly around pork belly

5

transfer to a plastic bag

6

Squeeze air out of the bag then place in fridge for 7 days. flip and massage daily.

7

day 7: remove pork belly from fridge, rinse well and dry uncovered in fridge overnight

8

day 8: time to smoke! smoke the bacon at 185f until bacon reaches an IT of 145-150f

9

remove bacon from smoker and freeze until slightly firm before slicing

10

slice bacon evenly with a sharp knife or meat slicer

!!

mmm! Bacon

11

vacuum seal and store in the freezer for up to 4 months

if it lasts that long!