Homemade Bacon — FarmPal

Canning recipe yielding About 4.5 lbs finished bacon. Stores for 2-3 weeks refrigerated, 6 months frozen.

Method
canning
Yield
About 4.5 lbs finished bacon
Storage
2-3 weeks refrigerated, 6 months frozen
Difficulty
advanced

Ingredients

  • •5 lbs pork belly, skin removed
  • •1/4 cup kosher salt
  • •2 tablespoons brown sugar
  • •1 teaspoon pink curing salt (Prague powder #1)
  • •2 teaspoons black pepper
  • •1/2 teaspoon garlic powder
  • •Maple syrup (optional, for maple bacon)

Instructions

  1. 1Mix all dry ingredients thoroughly
  2. 2Rub cure mixture over entire pork belly
  3. 3Place in sealed bag or container, refrigerate
  4. 4Flip daily for 7-10 days (1 day per inch thickness)
  5. 5Rinse thoroughly under cold water
  6. 6Pat dry and let rest uncovered in fridge 24 hours (pellicle formation)
  7. 7Cold smoke at 70-90°F for 4-8 hours OR hot smoke at 200°F until internal temp reaches 150°F
  8. 8Slice thin and cook as desired
  9. 9Store refrigerated 2-3 weeks or freeze 6 months