Our signature recipe, the one that started it all. The key is **patience** and **temperature control**.
Master Recipe: Saturday Smoked Bacon
Curing Ingredients (Per 5lb Pork Belly)
- 5 lbs Pork Belly (skin on or off)
- 1/4 cup Kosher Salt
- 2 tablespoons Pink Curing Salt (Prague Powder #1)
- 1/4 cup Brown Sugar, packed
- 1 tablespoon Black Pepper, freshly cracked
- 2 teaspoons Maple Syrup (optional, for flavor)
Step-by-Step Curing and Smoking
1. The Rub & Cure
Combine all curing ingredients thoroughly. Rub the mixture aggressively over the entire pork belly. Place the belly in a large zip-top bag or vacuum seal it to allow the cure to work evenly.
2. The 7-Day Wait
Refrigerate for **7 days**. This step is critical for safety and flavor. Flip the bag daily to redistribute the liquid that pools—this ensures the cure reaches all parts of the meat.
3. Rinse, Dry, and Pellicle
After 7 days, rinse the belly under cold water to remove the excess cure. Pat thoroughly dry. Place the belly on a rack in the refrigerator for 12-24 hours to form a shiny, sticky surface called a **pellicle**. This helps the smoke adhere better.
4. Smoke Day
Set your smoker to **200°F (93°C)**. Place the belly in the smoker and use wood chips like apple, hickory, or cherry. Smoke the bacon until its internal temperature reaches **150°F (65°C)**. This usually takes 4-6 hours, depending on the smoker and thickness.
5. Chill and Slice
Cool the finished bacon completely, then chill it in the fridge overnight—this makes it much easier to slice. Slice to your desired thickness (we like it thick-cut!) and enjoy the reward of your patience!
***The Wait: 7 Days Curing | Prep time: 15 mins | Smoke time: 4-6 hours***