I’ve made bacon at home since this past winter since I could easily cold smoke it in the Chicago winter, but have since switched to curing with hickory smoked sea salt (also homemade) and it’s the best bacon I’ve ever had. It’s easier since I can smoke salt year round and the flavor is still top notch! I tried hot smoked bacon and I wasn’t a fan so I’m stoked I can still make great bacon even in the warmer months.
1 tbsp smoked salt
1 tsp celery seed (or curing salt measured for weight)
1/2 tbsp brown sugar
1 tbsp smoked paprika
All measured ingredients are per pound. Cure in a vacuum sealed bag for 2-3 weeks, turn over daily so liquid can evenly cure pork belly. After curing period allow an equal amount of time to rest, the longer it rests the better the end product will be. Slice and enjoy!
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