Home-Cured Bacon

1. 1

   Rub the pork belly top and bottom with the Aleppo pepper.

2. 2

   Combine the kosher salt, curing salt, granulated sugar, and brown sugar in a large, nonreactive container and bury the belly completely in the mixture.

3. 3

   Cover and refrigerate for 2 days.

4. 4

   Remove the belly from the refrigerator and discard the cure.

5. 5

   Rinse the remaining cure off the meat and pat it dry.

6. 6

   Set the belly on a baking sheet and loosely cover.

7. 7

   Allow to sit in the refrigerator another 2 days.

8. 8

   On the second day, set the hickory chips in water to soak overnight.

9. 9

   Using a conventional smoker, smoke the belly until the internal temperature reaches 145F.

10. 10

    Once the belly is smoked and cooled, cut into 4 sections.

11. 11

    Wrap the sections well in plastic wrap and foil and store in the freezer until needed, up to 3 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.