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Fresh Bacon

by Brian
(Enola, PA, USA)

I have resently aquired a 10 lb fresh Pork Bacon and would like to try to cure and smoke my own. I am thinking about curing the bacon with a simple cure having a combination of salt, brown sugar, and maple syrup. I was just wondering if you would have any tips on curing times or procedures?
I am going to smoke the bacon in apple wood or hickory smoke in my homemade outhouse type smoker. I have had great success hot/cold smoking other meats like homemade keilbasa and bologna, venison tenderloin, chickens etc. Any information would be a great help.

Thank you for your Smoking Meat web site.

Brian

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Fresh Bacon

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by: SmokerBill

I have a recipe for pork loin bacon that you can find on the Smoked Pork Recipes page. To do a belly, you'd use one cup of Morton's Tender Quick cure and one cup brown sugar to cure the pork belly.

Combine the curing mix and the sugar, then pack it around the pork belly. Use a non reactive container to do the curing in (plastic, glass, stainless steel). Pack the curing mix around the belly and let it cure in a large pan for 5 days (in the fridge). Turn it over once each day. Drain the liquid off each day, too.

After the 5 days, rinse the bacon, then soak it in clean, cold water for 3 hours, changing it each hour. Pat dry, then smoke with hickory until the internal temperature reaches 140 degrees. Keep the smoker temperature below 200 degrees if possible.

Wrap it tightly in plastic wrap and refrigerate it for 2 days before using. Slice and fry.

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