Bacon

Ingredients

  • 3 lbs pork belly
  • 3/4 c distilled water
  • 6 T brown sugar
  • 4.5 t pickling salt
  • 4.5 t black pepper
  • 1/4 t pink salt

    • Directions

    Notes

  • Skin the pork belly (if it has skin).
  • Cut the pork belly into 2 pieces and place into 1 gallon ziploc bags.
  • Combine everything but the pork belly in a bowl and mix very well.
  • Pour half of the brine in each of the 2 bags.
  • Remove air from bags and seal.
  • Place in refrigerator and brine for 2 days and 20 hours.
  • Remove pork belly from bags and wash in cold water.
  • Smoke at 225 for 2 hours (ensure internal temperature is 150 f).
  • Allow to cool in the refrigerator vacuum packing and freezing.
  • Notes.
  • Ingredients are for 3 pounds of pork belly but can be divided/multiplied in direct proportion.

    • Category

  • Main Dish

    • Keywords

  • Pork Belly

    • C u i s i n e S c h u l z