Go Back
+ servings
Print Recipe
5 from 2 votes

Bacon

A super simple way to make your own bacon
Prep Time10 minutes
Cook Time2 hours
curing time7 days
Total Time7 days 2 hours 10 minutes
Course: Main Course
Cuisine: American
Servings: 9 pounds
Calories: 88kcal

Ingredients

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