Homemade Bacon

1. 1

   Start by bringing the water to a boil.

2. 2

   Then add the curing salt, brown sugar, black peppercorns & BBQ seasoning to the water for a few minutes while maintaining the boil.

3. 3

   Add the apple juice & maple syrup in with the rest of the ingredients & keep on the boil for a few minutes longer.

4. 4

   After the brine is done cooking make sure to add ice to allow it to cool.

5. 5

   The brine must be completely cooled or you will boil the meat in the brine which takes flavor out of the meat & affects the outcome of the bacon.

6. 6

   Place the belly in the brine and add it to the fridge for 7-14 days.

7. 7

   Take out of the brine & pat it dry then let sit in the fridge for 4-10 hours.

8. 8

   Then I place the bacon into my smoker at 125 for 1 1/2 hours.

9. 9

   This step is key because without adding smoke to the meat it's not considered bacon.

10. 10

    The traditionally used woods are hickory & apple wood.

* Per serving · 4 servings · Values may vary.