Make your own Bacon at Home! It’s easy!

Bacon

Makes 7-8 lbs.

Ingredients

10 lbs. pork belly skin removed

26 g or 1 oz. cure

1 oz. dehydrated vegetable flakes

½ oz. fresh ground black pepper

½ oz. roasted garlic and red pepper flakes

½ oz. pickling spice

½ oz. paprika

16 juniper berries fresh ground

½ tsp. fresh ground coriander

5 oz. salt

12 oz. brown sugar

Preparation

Mix all seasonings together in bowl.

Cut bellies into 4” slabs.

Rub seasonings on both sides of bellies using all the seasoning.

Stack bellies on top of each other in a sealable container (Tupperware etc.) Place 20 lbs. of weight on top of bellies. (I use barbell weights in a sealable bag) leave at room temperature for 4 hours. Refrigerate for 10 days. Remove from fridge and wash bellies of removing all spices and vegetable flakes. Dry well with kitchen towel. Smoke at 175 F for 8-10 hours until internal temperature of 145 F.

Remove from smoker and let cool in fridge overnight. Slice on meat slicer to your desired thickness. Vacuum seal and freeze.  (Take out one slab at a time to slice. Bacon slices better when cold)

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