Ingredients
- 1 pork belly
- .25% grams Prague powder Pink curing salt
- 2% grams Mineral salt Kosher cut
- 1% grams Erythritol preferably brown
Instructions
- Trim the skin off your pork belly if it has it
- Convert the weight of your pork belly to grams
- Figure out how much prague powder, mineral salt and sweetener you need. For the prague powder (curing salt) you need .25% of the weight of the pork belly. For salt its 2% and sweetener it's 1%. You can also use this calculator: http://www.diggingdogfarm.com/page2.html
- Combine the ingredients in a bowl
- Rub the curing salt mixture into the pork belly on both sides
- Place in a vacuum sealed or ziploc bag. If it doesn't fit, cut the pork belly into smaller pieces
- Place in fridge for 7-10 days and flip each day, rubbing the salt cure into the meat each day
- Once cured, remove from bag and rinse the salt mixture off the pork belly
- place in your smoker, fat side up and smoke until bacon reaches and internal temp of 150 degrees
- remove from smoker, slice to desired thickness and store in fridge or freezer
Notes
The sweetener can be eliminated if you want.
Nutrition
Serving: 28grams | Calories: 88kcal | Protein: 3.5g | Fat: 7g
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[…] http://www.diggingdogfarm.com/page2.html Pink curing salt: https://amzn.to/2sg6naR Recipe: http://https://2krazyketos.com/2019/12/27/bacon/ Maze smoker: https://amzn.to/2ZtDh3H tube smoker: […]
This is how I make our bacon. I haven’t purchased bacon from a store in almost 2 years. You can do buckboard bacon with pork shoulder as well. I don’t use erythritol but I have used sugar free maple syrup as the sweetener in the cure.