So bacon is good right? And at least on the surface looks pretty easy to make so lets find out. All you need is some pork belly, some salt, sugar and curing salt (curing salt, prague powder, cure #1 are all the same thing, and aren’t 100% necessary but help kill bacteria). After that any other seasoning you want to obtain the desired flavor. Below are the recipes for my first 2, relatively small, batches.

Note, this is the first time the metric system has really come in handy for me. The math is so much easier.

Black Pepper Bacon

699g of pork belly with skin on. Trim to square up the edges and cook the trim as a delicious appetizer while putting this recipe together.
100g salt
70g light brown sugar
4g fine black pepper
2g curing salt

Combine ingredients, place belly in ziploc bag and coat all sides. Leave in refrigerator for 7 days, flip each day.

After 7 days I cold smoked over hickory apple wood  for about 5 hours. After smoking cut the skin of and cool to make slicing easier. I then portion and vacuum seal it.

Yield was 505g

 

Spicy Chipotle Bacon

644g of pork belly with skin on. Trim to square up the edges and cook the trim as a delicious appetizer while putting this recipe together.
56g salt
75g light brown sugar
2g curing salt
2oz of dried chipotle peppers (the canned stuff has sooooo much other stuff in there)
1 hot red chile

Prep and rehydrate the chipotle and chile, grind in food processor.

Combine with all other ingredients and coat belly in ziploc bag. Leave in refrigerator for 7 days, flip each day.

After 7 days I cold smoked over hickory apple wood  for about 5 hours. After smoking cut the skin of and cool to make slicing easier. I then portion and vacuum seal it.

Yield was 460g

 

 

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