Chef Ken's Homemade Bacon
Ingredients
- 5 lb Pork belly
- 1 ¼ tsp Prague powder 5.7 grams
- 5 tbsp Kosher salt
- 5 tbsp Brown sugar
- 3 tbsp Maple syrup + 1 tsp
- 3 tbsp Black pepper, cracked + 1 tsp
- 1 ½ tsp Red pepper crushed
Instructions
- Prepare cure, combined all ingredients into a paste.
- Place pork in a large zip lock bag, rub cure onto meat.
- Seal the bag, and refrigerate for 7 days, turning once daily.
- Remove from bag and rinse off cure & slimy build-up on exterior of pork.
- Pat belly dry, place on wire rack over sheet pan, sprinkle with more black pepper, and leave on the rack, refrigerated for another 24 hours.
- Develop the pellicle on the outside of the bacon.
- Pre-heat smoker to 160-170℉. Use hickory, apple, or maple wood chips.
- Place bacon on grill plate and smoke approximately 6 hours, or until 155℉.
- Remove and chill bacon completely. Slice to purpose and cook.