Cured Smoky Bacon

(Photo from JessPryles.com)

This recipe is for curing 25 lbs of meat - Use 11 grams (0.4 oz) of cure per lb. of meat

1. Trim the skin off the pork belly

2. Weigh out the pork belly

3. Determine the amount of cure needed for the pork that you have

4. Rub the pork belly with the measured amount of cure and pack into tubs

5. Cure for 7-10 days under refrigeration

6. Turn and repack every other day

7. After the 7-10 day cure, rinse and air dry the pork in the refrigerator for 1 day

8. Hot smoke to 155 degrees internal temperature

Slice into thin strips and store in airtight bags in freezer, or fry in skillet right away. Enjoy!