Bacon Cure Number One
Prep:
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Cook:
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Ingredients
1 cup salt
2 ounces honey
2 TBSP coarse ground black pepper
1 pound pork belly (Back part if the butcher asks)
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292 grams salt
59 ml honey
2 TBSP (30 ml) coarse ground black pepper
454 grams pork belly (Back part if the butcher asks)
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Rating
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Dietary Therapies
SCD
mSCD
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Egg Free
Nut Free
Soy Free
Instructions
- Spread honey evenly over pork belly, then coat with the pepper.
- Spread the salt generously over the entire slab.
- Place into a re-sealable plastic bag and refrigerate for 3 days.
- After three days have passed, remove the pork from the brine, rinse the belly, and pat dry with paper towels. Lay on a rack over a sheet pan and place in front of a fan for 1 hour to form a pellicle.
- Lay the pork in the protein box of a cold smoker and smoke for 4 to 6 hours.
- Chill the meat in the freezer for 1 hour to stiffen for easy slicing into strips of bacon.
- Slice what you need and keep the remainder in a freezer safe bag in the refrigerator or freezer.
- Place the strips of bacon onto a sheet pan fitted with a rack and place into a cold oven.
- Turn the oven to 400 degrees and cook for about 12 to 15 minutes, depending on how crispy you like your bacon.
- Remove from rack and drain on paper towels. Enjoy.
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Nutritional Info
Storage
Notes
Used with permission from
SCD Recipe
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