Bacon Cure
It all started with a gift of a bacon curing kit from my wife. No more store bought bacon for us! I now purchase the pork belly from the butcher, Costco or other local grocery and use this cure before heading out to the smoker for the final stage.
Bacon Cure
For 10 pounds of pork belly.
Print Recipe
Ingredients
- 1/2 cup coarse salt
- 4 teaspoon pink curing salt #1
- 1/2 cup coarsely ground black pepper
- 8 bay leaves crumbled
- 1/2 cup honey or brown sugar or maple syrup
- 8 cloves garlic smashed with the flat side of a chef's knife
- 10 to 20 sprigs fresh thyme optional
Instructions
- Cut the 10 lb pork belly down the middle to create 2 equal pieces that are 5lbs each. Rinse pork with water and pat dry.
- Mix all ingredients in a bowl. Pour the cure mix evenly into 2 - 2.5 gallon zip lock bags. Add a piece of the pork to each bag and make sure pork is coated well.
- Put bags in the refrigerator for 5 to 7 days to cure. After cured remove from bags, rinse pork and let soak in water for about 20 minutes.