Black Pepper Bacon
Making bacon at home is really easy, much easier than I ever expected. I love making it and eating it. And don’t worry about slicing it, just get your knife really sharp and you can cut bacon thick or thin, like it’s butter!
Servings 2 pounds
Calories 3967kcal
Equipment
Ingredients
- 3-4 pounds pork belly
- ¼ cup Kosher salt
- 1 cup dark brown sugar
- 2 tablespoons ground black pepper plus more if desired
- ½ teaspoon bay leaf ground
- 1 teaspoon granulated onion
- 1 teaspoon granulated garlic
- ½ teaspoon dried thyme
- ½ teaspoon Pink Curing Salt
Instructions
- Rinse the pork belly and pat dry. Place into a large resealable container or baggie.
- Combine the remaining ingredients and rub over all sides of the pork.
- Seal container and place in fridge for 7-10 days.
- Rinse the belly well to remove any remaining cure. If you want you can sprinkle it with additional freshly ground black pepper.
- To smoke, fire up your smoker for cooking at 225 F. Use whatever wood your prefer. I used apple.
- Smoke the bacon for 1 1/2 - 2 hours or until the internal temperature reaches 150 F.
- Store smoked bacon in a plastic bag or container in the fridge for up to 2 weeks.
- Remove belly from smoker and let cool slightly before placing in the fridge for an hour.
- Slice bacon as desired. Bake, pan fry, or use however you wish!
Notes
Bacon can be frozen for later use. Just store in an airtight container.
Nutrition
Calories: 3967kcal | Carbohydrates: 114g | Protein: 65g | Fat: 361g | Saturated Fat: 132g | Cholesterol: 490mg | Sodium: 14398mg | Potassium: 1518mg | Fiber: 2g | Sugar: 107g | Vitamin A: 112IU | Vitamin C: 2mg | Calcium: 171mg | Iron: 5mg