A picture of Bacon.

Bacon

Ken Mcclain
Ken Mcclain @cook_5581531

Bacon

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Ken Mcclain
Ken Mcclain @cook_5581531
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Ingredients

  1. 5 lbsPork Belly
  2. 1/3 cupkosher salt
  3. 2 tsppink salt
  4. 1/3 cupbrown sugar
  5. 3 tbspfresh cracked black pepper

Cooking Instructions

  1. 1

    Wash belly and dry.

  2. 2

    Rub dry rub all over and put in freezer bag.

  3. 3

    Put in fridge for 5 days, turning bag over everyday.

  4. 4

    Rinse off and dry thoroughly. Set in fridge uncovered overnight, to dry out.

  5. 5

    Bring smoker- 175 degrees. Place belly in smoker for two to three hours. Internal temperature should read 150 degrees.
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Ken Mcclain
Ken Mcclain @cook_5581531
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Comments

Ryan Goodwin
Ryan Goodwin @cook_3814251
Nice! very clear and succinct. I was reading recently that after the curing, it's good to dry it with a fan for a couple of hours too. Seems it sorta helps create a gooey layer that's supposed to help absorb the smoke or something.
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