Homemade Cured Bacon

Ingredients

• 5 lb pork belly (whole slab)
• 0.25 cup celery salt
• 2 tbsp coarse salt
• 0.25 cup brown sugar (packed)
• 2 tbsp onion powder
• 2 tbsp garlic powder
• 0.25 cup maple syrup
• 3 tbsp red pepper flakes (optional; adjusted from 'a few tbsp')

Steps

1. 1

   In a medium bowl, combine the celery salt, coarse salt, brown sugar, onion powder, garlic powder, maple syrup, and red pepper flakes (if using) to create the curing rub.

2. 2

   Rub and coat the entire slab of pork belly thoroughly with the prepared mixture, ensuring all sides are covered.

3. 3

   Place the coated meat into sealed, airtight bags (vacuum sealing is recommended if possible).

4. 4

   Place the bags in the refrigerator for 7 days. Flip the bags over once every day to ensure the cure is distributed evenly.

5. 5

   After 7 days, remove the pork belly from the bags and rinse it thoroughly under cold running water to remove excess salt.

6. 6

   Pat the meat completely dry with paper towels. At this point, you may add additional seasonings if desired.

7. 7

   Preheat your smoker to 160-170°F (71-77°C). Alternatively, preheat your oven to 200°F (93°C).

8. 8

   Place the meat into the smoker and cook for approximately 6 hours, or until the internal temperature reaches 155°F (68°C).

9. 9

   Remove the bacon from the smoker and place it in the refrigerator uncovered until it is fully cooled and firm.

10. 10

    Once fully chilled, use a meat slicer or a sharp knife to slice the bacon to your desired thickness.

11. 11

    Package the sliced bacon in vacuum-sealed bags or airtight containers for storage.

Notes

The author notes that celery salt is used as a natural source of nitrates for curing. For the cooling stage, leaving the meat uncovered in the fridge helps the exterior dry slightly, making it easier to slice. If you don't have a smoker, the oven method at 200°F works well; just cook until the internal temperature hits 155°F.

Nutrition per serving

• homemade bacon
• pork belly
• cured meats
• smoked
• breakfast
• keto-friendly
• from scratch