Bacon, also known as the perfect breakfast, lunch, and dinner. Check out this homemade bacon recipe, and tag us in the photos when you do!
For this recipe, you’ll want to go all out on the pork belly you choose. Look for the best that you can find, preferably locally-sourced and all-natural. Trust us, this is worth the extra buck or two. Unwrap the belly, rinse it under cold, running water, then pat it dry with paper towels.
Now grab a small mixing bowl, in which you will make the rub mixture. In it, combine the Tender Quick® and Spicy Killer Bee rub. Stir until incorporated.
Next up, grab your pork belly, and sprinkle the rub mixture evenly over the entire outside - that means both sides, as well as the edges. You want the coat to be as uniform as possible.
Grab a gallon-sized zip-top bag, put the seasoned pork belly inside, and seal, removing excess air as you do so. Place the sealed pork belly in the fridge, and let it cure for seven to ten days. Pro Tip: Coming back to turn and massage the bag every day or two will help the process along!
Start your smoker and prepare for indirect cooking at low heat - at about 225-250ºF (107-121ºC). Use whatever smoke wood you like. We recommend a blend of 2/3 hickory and 1/3 cherry, for some sweet smoky flavored bacon.
Get the pork belly out of the fridge, and out of its bag. Rinse it well under cold running water, and pat dry again with paper towels.
Now place the belly over indirect heat, and smoke it until it reaches an internal temperature of 150ºF (65ºC).
Once you hit the target temp, move it off the cooker and on to a platter. If you want, you can rinse the belly under cold running water (to help cool it quickly). Finally, after it is cool/dry, wrap it tightly in plastic wrap, and refrigerate it. It'll keep in the refrigerator up to two weeks
Whenever you are in the mood for bacon, slic off as much as you like, and cook as you normally would, serve, and enjoy!
Catch you on the next recipe!
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