This is a must for any true Bacon lover out there!
Start with our Salmon Creek Farms Fresh pork belly, about 3 to 4 pounds in size. These bellies do not have a rind on them (skin). so they will cure faster than a skin on belly
In separate bowl add 1/8 cup kosher salt, 1/4 cup brown sugar. additional items that an be added, but not necessary. Cayenne pepper 1 tsp, 3 tsp honey or Maple syrup, 2 oz Bourbon, you get it!! the bacon can take on any flavor you add to the brine.
Place belly in large zip freezer bag, and add the seasoning mixture to the bag and work into all the areas on both sides.
Place into the frig for 5 to 7 days and make sure to turn the belly every day so it can soak evenly. There is such a thing as over curing!!!
After the 5 days, remove the belly from the frig and rinse thoroughly, and pat dry. place back in the frig overnight without covering to "set" the belly.
Next place into smoker at 200 degrees for 2 to 3 hours until the internal temp reaches 150 degrees. Remove and let cool. I place back in the frig again over night.
Next up is to finally slice it. I like super thick cuts for making bacon steaks, but slice different thicknesses for breakfast and for dinner applications. Cook and enjoy!
This is a super rewarding item, considering most of us purchase bacon from a store, or online, but it is easy to make with no added sulfates or sulfites with this recipe!