home cured bacon

How To Make home cured bacon

• 
  1

  Skin pork belly
• 
  2

  mix salt and brown sugar
• 
  3

  Coat all sides of pork belly with salt and sugar mix. Place in a container with a wire rack or something to keep the meat elevated and out of the liquid that will collect. Keep in fridge as you proceed with the salt curing process.
• 
  4

  Every day for 3-5 days drain liquid from container and add more of the sugar salt mix, the more times you add it the saltier the bacon will taste.
• 
  5

  Pork belly will firm up as the days go by. On day 5 we rinsed the meat several times and smoked over a hickoy wood fire until the interal temp was 150F
• 
  6

  We chilled the bacon in the fridge for 24 hours before slicing. We wrapped in cling film in 1/2 pound packs and stored in freezer.
• 
  7

  one 6 pound pork belly made 4 pounds of bacon
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