Bacon

Ken Mcclain @cook_5581531

Bacon

Ken Mcclain @cook_5581531

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Ingredients

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

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Steps

1

Wash belly and dry.
2

Rub dry rub all over and put in freezer bag.
3

Put in fridge for 5 days, turning bag over everyday.
4

Rinse off and dry thoroughly. Set in fridge uncovered overnight, to dry out.
5

Bring smoker- 175 degrees. Place belly in smoker for two to three hours. Internal temperature should read 150 degrees.

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Cooksnaps

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Ken Mcclain @cook_5581531

on August 30, 2016 02:02

Comments

Ryan Goodwin @cook_3814251

August 31, 2016 17:36

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.

Keywords

Bacon Pork Belly Pepper

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