Bacon
Total Time5 hours
Smoke Time4 hours
Rest Time1 hour +
Temperature 88°C
Finish Temp 66°C or stall temperature
Ingredients
Preferences
Volume
Weight
- 2 kg skinless pork belly
- 5 g Prague Powder Number 1
- 50 g sea salt
- 59 ml dark brown sugar
Instructions
Cut pork belly into the right-sized pieces for slicing.
Cover evenly and brine in vacuum sealed bag for 1 to 1 ½ weeks in fridge, flipping daily.
Rinse brine off and pat dry.
Optional: sprinkle with black pepper.
Smoke for about 4 hours, take it off if it gets past the stall.
Let cool on a rack, and then put in fridge for a few hours or overnight before slicing. If sliced before it cools there will be soft fat and the slices will stick together.
Slice 5mm thick for thick cut bacon, 3mm for regular cut.