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 3967 kcal
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!
Calories: 3967 kcal | Carbohydrates: 114 g | Protein: 65 g | Fat: 361 g | Saturated Fat: 132 g | Cholesterol: 490 mg | Sodium: 14398 mg | Potassium: 1518 mg | Fiber: 2 g | Sugar: 107 g | Vitamin A: 112 IU | Vitamin C: 2 mg | Calcium: 171 mg | Iron: 5 mg