Bacon

At Camp Or At Home

Supplies & Prerequisites

• Refrigerator
• Freezer (long-term storage)
• Cure (see below)
• Smoker or seal-able BBQ w/smoke generation
• Large 2.5 gallon/10L zip lock bags, Walmart (US)
• Whole Pork Belly, Skin Removed, Leave Fat
• Meat Thermometer
• Zip lock bags or vacuum sealer)
• Meat Slicer or knife
• Electronic Food Scale (measures to tenths of gram)

Health and Safety

Follow USDA or your national authority. Do not change cure ratios or timing, you remove safety if you do.

mis en place (prep)

• Whole pork belly, remove skin only. Costco-value.
• Pre mix Cure. 400g salt (not iodized-NORMAL salt), 200g sugar, 60g prague powder #1 (sodium nitrite). Keep in jar with food-grade desiccant if storing.
• Select and measure seasonings
  • 2-3 Tablespoons (3-4.5cl.) Maple Syrup (use real only)
  • German Butcher Style (black pepper,red peppercorns, allspice, garlic powder, coriander, ground cardamom, mustard seeds-amount to personal taste)
  • German Delicatessen Style (ascorbic acid, garlic powder, black pepper, juniper berries-ground up, ground coriander, marjoram, and ground caraway seeds-amount to personal taste)
  • Season the amount and style that you like, its your bacon

Instructions

1. Weigh: Ratio of cure used is 2.5% of Pork Belly in grams (e.g.; 1,500g pork belly + 37.5g cure mix)
2. Put belly in large zip lock bag with precisely measured cure. Using hand, ensure complete belly is has cure on it. Add Seasonings-spread with hand ensuring entire belly is covered.
3. Push out ALL air, seal. Label with marker, flavor, date in, weight, date to be removed. Place flat in refrigerator 1-2 weeks, flip over at least every 2 days. Liquid will form as water releases.
4. Remove when time is up, remove. Rinse in cool water, rinse all cure off. Dry with towels. Weighing, you will notice the belly lost weight (water).
5. There are many ways of smoking at this point. We smoke at 180-190, about 8-10 hours. Setup your smoker or use a BBQ that seals with a smoke generator. Monitor. We usually add smoke chips pretty heavily-again, its personal taste-experiment with smoke levels. We smoke until our bacon reaches an internal temp of about 154F or higher*. Check USDA for safety.
6. When done, pull out and let sit and cool-then put in fridge overnight. You need belly COLD for cutting
7. Setup slicer next day, slice thick/thin/whateveryouwant. Save all the ends/broken bits-these make great snacks fried for salad or to use in dishes like spaghetti carbonara.
8. Weigh out about 1.3-1.5 pounds (or whatever you use in a week or so), vacuum seal for long term storage in the freezer. Alt-use zip lock bags, ensure ALL air is pushed out. Air is your enemy in the freezer and reduces time meat will keep.
9. Label your end product clearly with style/flavor profile and date and put in the freezer until needed.

*Internal temp target: 150–155°F (cured bacon range; verify current USDA guidance).