How to Cure Bacon at Home

Directions

Prepare the Pork Belly

1. Start with a fresh, skinless pork

2. Slice the pork belly into three even pieces for manageable curing and smoking.

Season the Pork Belly

1. Coat both sides of the belly with Cattleman's Grill 8 Second Ride Carne Asada Seasoning rub to taste.

Apply the Cure

1. In a bowl, mix 4 pounds of brown sugar with 2 cups of kosher salt.

2. In a pan, spread a half-inch layer of the cure mixture.

3. Place the seasoned pork belly pieces on the cure, fat side down.

4. Cover the top of the pork belly with another half-inch layer of the cure mixture.
5. Cover the pan with plastic wrap and refrigerate for three days.

Flip and Reapply Cure

1. After three days, flip the pork belly pieces so the fat side is up.

2. Prepare a new cure mixture with 2 pounds of brown sugar and 1 cup of kosher salt.

3. Apply a half-inch layer of this new mixture over the pork belly.

4. Cover with plastic wrap and refrigerate for an additional three days.

Rinse and Dry

1. Remove the pork belly from the cure and rinse thoroughly under cold water to remove excess cure.
2. Place the rinsed pork belly on racks and refrigerate uncovered for 24 hours to dry.

Smoke the Bacon

1. Preheat your smoker to 170°F (77°C).

2. Smoke the pork belly for 4 to 5 hours until it reaches your desired level of smokiness.

Rest and Slice

1. After smoking, place the pork belly back into pans and refrigerate for 24 hours to allow the fats to re-solidify.

2. Once rested, slice the bacon to your preferred thickness and cook as desired.