10 Kitchen Made Bacon
Ingredients
- 2 cups kosher salt
- 1 cup granulated sugar
- 6 ½ teaspoons pink curing salt
- 3 or more pounds skin-on pork belly
Steps
The most accurate way of curing: Cure the pork belly at a 2.5 percent cure. Multiply the weight of your
pork belly in grams by .025 and the number you get from that will be the amount of dry cure that you
need to use on the bacon. So in other words a 1600g pork belly would require 40g of dry cure.
The non-gram scale version of curing: Basically, sprinkle a generous layer of cure on a baking sheet (about 1/3 of a cup) and dredge your pork belly in it to thoroughly coat all sides. Less accurate, could result in slightly salty bacon, but it works in a pinch if you don’t have a scale and don’t plan on getting one.
- Cure for 7 days.
- Rinse off and smoke at 200 degrees until the internal temperature is 150 degrees.
- Remove skin while still hot, then cool.