I will admit right now that I have been incredibly afraid of making my own bacon and I’m also here to tell you that it was completely unfounded scardy-cat-ness. This is literally the easiest thing to make and yet the results are so satisfying and DELICIOUS that you’ll be just like me questioning why you waited to so long to smoke some bacon. This recipe for Flavor Hog Smoked Bacon is packed with flavor and aside from having to stare at it in the fridge for 7-9 days, comes together super fast. So, come join me on the list of people who make their own bacon. You’ll be glad you did. Check out the video showing just how simple it is.
Flavor Hog Smoked Bacon
- 10 lbs pork belly
- 1/2 cup kosher salt
- 1/4 cup Flavor Hog Blend
- 1/4 cup light brown sugar
- 2 teaspoons Pink Salt (optional)
- In a medium bowl, add the dry ingredients. Set aside
- Rinse the pork belly well and pat dry with paper towels. Cut the pork belly down to smaller sections (the size of a large zip top bag is ideal)
- Wear gloves (if using the Pink Salt) and divide the dry brine amongst the pork belly, spread evenly and press in the seasoning over the meat with your hands. Place in zip top bag(s) or into a large container that can seal tightly. Place in the refrigerator for 7-9 days.
- Rinse the salt mixture off of the pork belly and pat dry.
- Set up your smoker according to your manufacturer’s instructions, and set to 200º F. Smoke the pork belly for 3 hours, or until the bacon reaches an internal temperature of 150 degrees F. Chill the pork belly to make slicing easier, slice to the thickness of your choice. Store in an air-tight container in the refrigerator for up to a week or freeze for up to 3 months.
About Pink Salt – Prague #1 Curing Salt
Pink curing salts are typically a mixture of table salt (sodium chloride) and sodium nitrite and are used for curing meats such as sausage, ham, bacon, pastrami, and corned beef. Using Pink curing salt, also known as Prague #1, insta-cure, or prague powder, will inhibit the growth of bacteria, such as botulism and slows spoilage by bacteria.