Home Cured Bacon -Equilibrium Cure Method

Home Curing Bacon with an Equilibrium Cure and Smoked to Perfection

Bacon is a staple in many kitchens, but few people know how to cure and smoke their own bacon at home. It's actually a relatively straightforward process, and the results are far superior to anything you can buy at the store.

What is an equilibrium cure?

An equilibrium cure is a type of curing salt that allows the salt to penetrate the meat evenly. This results in a more consistent flavor and texture throughout the bacon.

Ingredients:

• - 4-5 pounds pork belly

• - 2% pork weight - coarse kosher salt

• - 0.25% pork weight pink curing salt (Prague Powder #1)

• - Optional Spices

Spice Options:

• 4 tablespoons coarsely ground pepper

• 4 bay leaves, crumbled

• 1 teaspoon freshly grated nutmeg

• ¼ cup brown sugar or honey or maple syrup (optional)

• 5 garlic cloves, smashed with the flat side of a chef's knife (optional)

• 2 tablespoons juniper berries, lightly crushed (optional)

• 5-10 sprigs thyme (optional)

Instructions:

1. In a small bowl, combine the salt, pink curing salt, pepper, bay leaves, nutmeg, and any other optional ingredients you are using.

2. Place the pork belly in a large vacuum bag or zip-top bag.

3. Rub the salt and spice mixture all over the pork belly.

4. Seal the bag or container and refrigerate for 11 days.

5. Turn the pork belly over every day to ensure even curing.

6. After 11 days, remove the pork belly from the bag or container and rinse it under cold water.

7. Pat the pork belly dry with paper towels.

8. Place the pork belly on a wire rack over a baking sheet and refrigerate for 12-24 hours to dry the pellicle (the sticky outer layer of the meat).

9. Once the pellicle is dry, the pork belly is ready to smoke.

Smoking the bacon:

1. Preheat your smoker to 200 degrees Fahrenheit (93 degrees Celsius).

2. Place the pork belly on the smoker rack and smoke for 3-4 hours, or until it reaches an internal temperature of 150 degrees Fahrenheit (66 degrees Celsius).

3. Remove the pork belly from the smoker and let it cool completely.

4. Rest overnight.

5. Slice the bacon and enjoy!

Tips:

• Use a meat thermometer to ensure that the pork belly reaches a safe internal temperature.

• Be careful not to overcook the bacon, or it will become dry and tough.

• You can experiment with different types of wood chips or pellets to add different flavors to your bacon.

• Store the bacon in an airtight container in the refrigerator for up to 2 weeks.

• Freeze your bacon in portion bags to keep your bacon longer

Cool!