Homemade Bacon
Ingredients
The cure
-
½
cup
kosher salt
-
¾
cup
dark brown sugar
-
¼
cup
molasses
-
¼
cup
strong brewed coffee or espresso
-
2
tbsp
coffee grounds
-
1
tbsp
coarsely ground black pepper
-
1
tsp
curing salt (prague powder)
The meat
-
3–4
lb
pork belly, skin off
The smoking
-
3–4
chunks
hickory oak wood
Miscellaneous
Instructions
- Combine all ingredients except the pork in a bowl to create a rub.
- Place the pork belly in a gallon ziplock bag, fat side up.
- Rub the mixture all over the pork belly, focusing on the meat side.
- Seal the bag and place it on a cookie sheet in the refrigerator for 7 days, turning it daily.
- On the 7th day, remove the pork belly and rinse off the rub.
- Soak the pork belly in the fridge for an hour to reduce saltiness.
- Preheat your smoker to 225 degrees and add wood chips.
- Smoke the pork belly fat side down until it reaches an internal temperature of 150 degrees, which may take about 3 hours.
- Allow the smoked pork belly to cool, then slice and cook or store in the fridge.
Nutrition Facts (estimated)
Servings
32
Calories
250
Total fat
20g
Total carbohydrates
10g
Total protein
20g
Sodium
900mg
Cholesterol
50mg
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