Smoked & Cured Bacon

I’ve been making bacon for a couple years now, and I trust in this recipe to deliver.The finished product is truly amazing!


  1. BACON RUB(cure)
  2. 5 c kosher salt
  3. 1 c brown sugar
  4. 1/4 c red pepper flake
  5. 1 teaspoon pink salt
  6. 1 tablespoon black pepper
  7. pork belly
  8. 1 washed & well dried pork belly


  1. Combine all ingredients for the bacon rub, mix well. Once combined, place into a proper storage container. You will not need all of the mix for this recipe.

  2. After preparing the pork belly, rub liberally with the bacon rub. Coating the entire belly on both sides. Place the belly into a container, and store in the refrigerator for 5 days.

  3. After 5 days of curing: Wash away the rub, dry well, and place the bacon in a smoker, using mesquite wood for smoke. Remove bacon at 185° and allow to cool to room temp.

  4. After allowing to cool, wrap well with plastic wrap and refrigerate 24 hours.

  5. If possible use a electric slicer to create beautiful slices of homemade bacon. Hand slice if needed, but don’t cut too thick!! Refrigerate in a proper container.

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