Homemade Bacon a la BBQJoes
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Ingredients
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4-5 lbs pork belly
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1/4 cup of salt
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1/4 cup sugar
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1tsp of Instacure # 1 powder or prague powder
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make sure pork belly is well chilled
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combine the salt, sugar and cure powder
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rub on both side of the belly and on the ends
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insert belly in a large gallon size Ziploc bag
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Remove most of the air in the bag and seal tight
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Put belly in refrigerator and rotate daily massaging the rub into the belly
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the curing time largely depends on the weight of your pork belly. The quick formula is about 1 day per pound.
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Once cured for the time required, remove belly from the Ziploc bag and rinse thoroughly under cold running water.
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To smoke the belly it must be thoroughly dry.
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Pat dry with paper towels on both side.
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Put in smoker and keep vent fully opened
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Without adding any wood chips, turn heat up to 125 - 130 degrees Fahrenheit to dry meat
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once completely dry insert wood chips (Apple Wood, Maple, cherry etc) and smoke the bacon for 1 1/2 hour
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once smoking has completed remove bacon from smokehouse and refrigerate.
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Once cooled down, insert bacon in Ziploc bag and put in freezer for a day or so.
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Once frozen the bacon slab is ready to be cut into slices.
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Make sure you cook the bacon thoroughly before consuming since this
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Enjoy!!!