Home cured bacon

by on November 14, 2017 » Add the first comment.
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Home cured bacon
5 lb slab of Heritage Berkshire pork belly
Butcher should remove the skin
( save for cracklings )

Approx Cure:
1 C Kosher salt
1/4 C ground black pepper
1/2 C brown sugar
Pink salt ( sodium nitrate )

Coat meat well
Seal well in plastic
Seal
Refrigerate 5 days, turning over each day
Smoke for 4 hours or to 145° internal
Cool on a wire rack
Chill overnight
Slice as you like it

Robert@RobertAndrews.NET

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