Homemade Cured Bacon

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) (71-77°C (160–171 °F)). Alternatively, preheat your oven to 200°F (93 °C) (93°C (199 °F)).

8. 8

   Place the meat into the smoker and cook for approximately 6 hours, or until the internal temperature reaches 155°F (68 °C) (68°C (154 °F)).

   Start 6-hour timer
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.