Homemade Pepper bacon, out of this world.


It is so worth the effort to make your own bacon, very tasty and it gives the opportunity to play with different spices and create your own flavour profile.

Recipe:

3 kg / 6.6 lbs Pork belly
6 L / 1.6 gal Mineral water
300 – 600 g / 1020 oz Sea salt (depending how salty you want it, ours is quite salty, dial it down if that’s your preference)
20 g / 0.7 oz Sodium Nitrite (curing salt, pink salt)

Cure for 1012 days in the fridge.

In the curing brine you can add various spices to create your own flavour profile, such as Bay leaves, cumin, chili, oregano or…. Play with it.

50g Freshly ground pepper (Optional)

Smoke at 90 °C / 200 °F until internal temperature of 65 °C / 150 °F

Cool down before slicing and enjoy!

#bacon #homemade #cured #pelletsmoker #hickory