Here’s What You’ll Need:
- 5 pounds organic pastured pork belly, skin/rind removed (Use the skin for Homemade Organic Pork Rinds)
- 1/2 cup Real Salt; OR Alaea Salt–omit celery seeds as this salt will also prevent botulism
- 1/2 cup packed organic light brown sugar; OR 1 cup organic cane sugar (optional)
- 1 Tbsp. freshly ground organic peppercorn blend
- 1 Tbsp. organic celery seeds (this is to prevent botulism)
Here’s How I do it:
- Cut the pork belly into uniform square blocks of equal size.
- Mix the dry ingredients until well blended.
- In a glass casserole dish, put half of the cure on one side of the pork belly; Flip it over and put the remaining half of the cure on the other side of the pork belly. (Make sure to work the cure over all parts of the bacon.)
- Place the dish into a refrigerator, uncovered, in the coldest area for 7 days; Check the bacon daily, flip it over, and pour off any liquid formed from the cure.
- Carefully rinse off the bacon, leaving some cure behind; Dry the bacon with paper toweling. (Make sure the bacon is still damp.)
- Prepare your home smoker according to manufacturer’s directions, and choose the type of wood you’d like the bacon to be smoked with.
- Heat your home smoker to 225° Fahrenheit; Smoke the pork belly for about 3 hours, or until it reaches an internal temperature of 150° Fahrenheit. (If you’d like, cook it to the traditional temperature of 165° Fahrenheit which will add approximately 1 more hour of smoke time.)
- Refrigerate the smoked bacon in a clean glass casserole dish overnight.
- Slice the bacon as thin or thick as desired.
- Freeze each piece individually on cookie sheets until completely frozen; The bacon will not be sticky to the touch.
- Wrap bacon into packages (I like to make them with about 8 slices each) of unbleached parchment paper, then wrap again with aluminum foil; Make sure to write the date you added them to the freezer and the type of bacon you made on the package.
- These can be stored in the freezer for up to 3 months.