Bacon Cure Recipe
Slice the pork belly into three even pieces. Coat both sides of the belly with Cattleman's Grill 8 Second Ride Carne Asada Seasoning rub to taste.
Mix 4 pounds of brown sugar and 2 cups of Kosher salt. Lay a half-inch thick area of the cure on the bottom of your pan and place the pork belly in, fat side down. Cover the pork belly in cure a half inch thick. Cover the pan with plastic wrap and place in the refrigerator for three days.
After three days, flip the pork belly fat side up. Redress with a mixture of 2 pounds brown sugar and 1 cup kosher salt. Wrap in plastic wrap and place in the refrigerator for three more days.
Remove the pork belly from the pan and rinse them with water until all the cure is gone. Place them on racks to dry for 24 hours in the refrigerator.
Preheat your Yoder Smokers YS640 (or other smoker) to 170°F and smoke the pork belly for 4 - 5 hours. Once smoked, place the pork belly back into pans and let them sit in the refrigerator for 24 hours to allow the fats to re-solidify.
After 24 hours, you are now ready to slice and fry up your home cured bacon. Enjoy!