Homemade Cured and Smoked Bacon

🥓 Homemade Cured and Smoked Bacon (Using Himalayan Pink Salt & Curing Salt #1)

🔪 Ingredients:

• 5 lbs (2.3 kg) pork belly, skin on or off depending on your preference

• 1/4 cup (60g) SPQR Seasonings Himalayan pink salt

• 2 tsp (10g)  SPQR Seasonings Curing Salt #1 (Prague Powder #1)

• 1/4 cup (50g) brown sugar (light or dark)

• 2 tbsp (30g) maple syrup or honey (optional for a sweeter cure)

• 1 tbsp (7g) freshly ground black pepper

• 1 tbsp (7g) SPQR Seasonings smoked Spanish paprika (optional)

• 1 tsp (2g) garlic powder (optional)

• 1 tsp (2g) onion powder (optional)

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🧂 Step 1: Prepare the Cure

In a bowl, mix together:

• Himalayan pink salt

• Curing salt #1

• Brown sugar

• Maple syrup (if using)

• All optional spices (pepper, paprika, garlic, onion powders)

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🥩 Step 2: Cure the Pork Belly

1. Rub the cure mixture thoroughly all over the pork belly, making sure to coat every part.

2. Place the belly in a large ziplock bag or vacuum-sealed bag. Pour any leftover cure in the bag.

3. Seal and refrigerate for 7 days, flipping the bag once per day to evenly distribute the cure.

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💦 Step 3: Rinse and Dry

1. After 7 days, remove the pork belly from the bag and rinse it under cold water.

2. Pat it completely dry with paper towels.

3. Let it sit uncovered on a rack in the refrigerator overnight to form a pellicle (a tacky surface that helps smoke adhere).

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🔥 Step 4: Smoke the Bacon

1. Preheat your smoker to 175–200°F (80–93°C).

2. Use applewood, hickory, or cherry wood chips for classic bacon flavor.

3. Smoke the pork belly until it reaches an internal temperature of 150°F (65°C). This typically takes 2–3 hours depending on the thickness.

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🔪 Step 5: Chill and Slice

1. Let the smoked bacon cool to room temp, then refrigerate until fully chilled.

2. Slice to your desired thickness. For thin-sliced bacon, use a meat slicer or a sharp knife.

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🍳 Cooking Tips:

• Fry as you would store-bought bacon!

• Can be frozen in vacuum-sealed bags for long-term storage.

• Since you used Curing Salt #1, this bacon is safe and shelf-stable for fridge storage (7–10 days) or freezer (3–6 months).