Bacon

Basic Bacon

RMU



2 fresh pork bellies, skin on

Basic Dry Cure
8 oz salt
5.5 oz sugar
1.6 oz tinted curing mix (TCM)

1.Weigh pork bellies and adjust the basic cure as necessary, using a ratio of 8 oz dry cure for every 10 lb fresh belly.

2.Mix the cure ingredients thoroughly.

3.Rub the cure mix over the bellies, making sure to cover all areas. Stack skin side down in plastic or stainless-steel tubs.

4.Refrigerate for 7-10 days to cure, overhauling them every other day.

5.Rinse the bellies in slightly warm water. Soak in fresh water for 30 minutes and blot dry. Hang them on hooks and refrigerate 18 hours to air-dry and form a pellicle.

6.Hot smoke at 185 degrees to reach an internal temp of 155 or about 3.5 hours; cool. Remove rind.

7.Slice or cut the bacon immediately as required for baking, sautéing, or griddling, or for use as a flavoring in other dishes, or it may be wrapped and refrigerated for up to 2 weeks.