Homemade Bacon

#shorts #sandwich #bacon
HOMEMADE MAPLE BACON:
10lb Pork Belly (skin removed)

CURE:
2c salt
1.5c brown sugar
1c maple syrup
1/4c black pepper
4 dried bay leaves crushed
1/2c fresh thyme
1/2tbs fennel seeds
1/2tbs pink salt

- Blend all the ingredients together for the cure
- Rub into the bacon hard, whatever sticks to the pork belly is what you use.
- Let it cure in the fridge for 7 days.
- The best way is to put it in a doubled up ziploc back, turning the bag over every day so the liquid brines equally.

- Rinse off the cure and let it dry in the fridge for 2 days to dry out the exterior
- Smoked at 180 (usually the lowest setting) until it reaches 150 degrees internal.
- Cool on a rack, then in the fridge completely before slicing into it (:
- Best eaten at thick slices!

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