Bacon
5 hours
190°
150° or stall temperature
4 hours
1 hour +
Ingredients
- 2 kg skinless pork belly
- 5 grams Prague Powder Number 1
- 50 grams sea salt
- 1/4 cup dark brown sugar
- Enough maple syrup to form a paste
Cut pork belly into the right-sized pieces for slicing.
Cover evenly and brine in vacuum sealed bag for 1 week in fridge, flipping daily.
Wipe brine off.
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.