Bacon

Bacon

Ingredients

  • 3 lbs pork belly
  • 1/3 c white sugar
  • 3 T kosher salt
  • 2 T cracked pepper
  • 2 t paprika
  • 1 t pink salt

    • Directions

    1. Skin the pork belly (if it has skin).
    2. Combine everything but the pork belly in a bowl and mix very well.
    3. Evenly rub the dry rub into the pork belly (both sides).
    4. Place into vacuum seal bags and vacuum seal.
    5. Place in refrigerator for 8 days (rubbing mixture into pork belly every day or so).
    6. Remove pork belly from bags and soak in cold water to 1 hour.
    7. Wash well and place on wire racks.
    8. Place racks in open air in refrigerator for 1 day.
    9. Smoke at 225 until internal temperature is 155 F.
    10. Allow to cool in the refrigerator before slicing.
    11. Slice and vacuum pack.
    12. Freeze for up to 6 months..

    Notes

  • Recipe can be straight multiplied.
  • Use skin for pork rinds.

    • Category

  • Main Dish

    • Keywords

  • Pork Belly

    • C u i s i n e S c h u l z