cure + smoke your own bacon
weigh the raw pork belly
enter weight into cure calculator
weigh ingredients for the cure based on calculator results
sprinkle cure evenly around pork belly
transfer to a plastic bag
Squeeze air out of the bag then place in fridge for 7 days. flip and massage daily.
day 7: remove pork belly from fridge, rinse well and dry uncovered in fridge overnight
day 8: time to smoke! smoke the bacon at 185f until bacon reaches an IT of 145-150f
remove bacon from smoker and freeze until slightly firm before slicing
slice bacon evenly with a sharp knife or meat slicer
vacuum seal and store in the freezer for up to 4 months
if it lasts that long!
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