Bacon

  1. Combine the salts, sugar and smoke liquid in bowl. Mix well.
  2. Cover the pork belly with salt mixture. Arrange pork on a rack over a drip pan.
  3. Loosely cover the pork with plastic wrap and chill overnight until dry.
  4. Smoke at 120*F for 1 ½ hours.
Bacon
Rating 5.0
By 5 people
    VN:F [1.9.22_1171]
    5.0/5 (5 Votes)
Add your rating
Servings:  500g
Prep Time: 
Total Time: 


Related Categories:   Meats,  

Ingredients:

Pork belly, boneless 750g Salt 250g Brown sugar 400g Smoke flavoured liquid 5ml Curing salt 7.5g

Leave a Reply

Your email address will not be published. Required fields are marked *