bacon

TechniqueNotes/bacon

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+Ingredients
+
+1/3 cup course sea salt (sea or kosher)
+3T cracked pepper corns
+2 teaspoons pink curing salt (Prague Powder #1 or Insta Cure #1)
+1/3 cpu packed dark brown sugar
+1 piect (3-3.5lb) pork belly (skinned - see Notes)
+
+Process
+
+1. Plase salt, pepper & curing salt in a mixing bowl and mix well with fingers.  Add sugar - breaking up any lumps
+
+2. Place belly on a rimmed baking sheet.  Rub half of cure into the top, flip - use rest of cure.
+
+3. Put belly and any remaning cure in a large plastic bag.  Remove air - seal bag, put in foil pan or roast pan to contain leaks
+
+4. Cure for 6 days - flip each day - liquid will accumulate in bag - don't freak
+
+5. Drain and rinse well with cold water - blot dry w/ paper towels
+
+6. put on wire rim rack over baking sheet to dry in fridge overnight
+
+7. put on heated smoker (~170F) smoke until internal temp hits 155F (3.5-4 hours)
+
+8. put on wire rim rack over baking sheet to cool to room temp
+
+9. Wrap in butcher's paper or plastic wrap 4 hours to overnight
+
+10. Keeps for 5 days in fridge or frozen for months
+
+Notes: Pork belly can be bought at Whole Foods - but usually comes in 10-12lbs - ask them to remove the skin