Savory Bacon
by Masterbuilt
Ingredients
- 7 pounds fresh pork belly
- 1 teaspoon pink salt, quick cure
- 1/4 cup kosher salt
- 4-5 garlic cloves
- 2/3 cup maple or brown sugar
- 3-4 sprigs fresh thyme
- 3-4 bay leaves, crushed
- 1 tablespoon fresh ground black pepper
Directions
- Cut belly to fit in freezer bags. Dredge belly in cure and place belly in freezer bags. Flip belly daily to allow all sides to cure evenly.
- After 7-9 days, the belly should feel firm at its thickest point. Remove from cure and rinse thoroughly. Pat dry and place on a drying rack. Return to fridge to air dry for 24 hours.
- Smoke belly at 160 degrees for 4 hours or until internal temperature reaches 150 degrees.
- Once bacon has cooled, remove rind with sharp knife. Cut bacon into 1 pound hunks and freeze. The flavor will last longer when stored as chunks.
