HOME CURED SWEET TANGY BACON

HOME CURED SWEET BACON
Photo by Dale G.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 5

    LB PORK BELLY SKIN REMOVED

  • 2

    TBSP KOSHER SALT

  • 2

    TSP INSTA CURE # 1

  • 1/4

    CUP PACKED BROWN SUGAR

  • 1/4

    CUP HONEY MOLLASES

  • 1 - 2

    TBSP RED PEPPER FLAKES

  • 2

    TBSP PAPRIKA

  • 1

    TBSP GROUND MUSTARD

Directions

PLACE ALL DRY INGREDIENTS IN A BOWL, MIX THOROUGHLY, ADD IN HONEY MIXTURE TILL IT FORMS A SLURRY LIKE MIXTURE. APPLY ONTO PORK BELLY RUBBING IN, COATING EVENLY. PLACE INTO 2 GALLON PLASTIC SEAL ABLE BAG REMOVING ALL THE AIR. PLACE INTO THE FRIDGE TURNING ONCE A DAY FOR 7 DAYS, THEN REMOVE FROM BAG AND RINSE PAT DRY. PLACE ON WIRE RACK AND COOKIE SHEET PLACE BACK IN FRIDGE OVER NIGHT, REMOVE FROM FRIDGE PLACE ON COUNTER, PREPARE YOUR SMOKER, SET IT AT 200 F, AND SMOKE WITH APPLE OR MAPLE WOOD FOR 2 - 3 HOURS, CONTINUE ON TILL THE MEAT REACHES AN INTERNAL TEMP OF 150 F, REMOVE LET COOL THEN PLACE INTO CONTAINER AND INTO FRIDGE. NEXT DAY REMOVE FROM FRIDGE AND SLICE, COOK AND ENJOY

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