Posted By: TexFlip
Makin' Bacon - 05/29/21 10:10 PM
Been wanting to give homemade bacon a shot for a while but kept putting it off. Finally got off my azz and gave it a go. Cured a slab of pork belly in Progue Powder, kosher salt, black pepper and sugar for 7 days in a 2 gallon Ziploc. Rinsed it well and let ir dry in the fridge for 2 days before smoking over apple and pecan for 2.5 hours. Sliced it thick on my 40 year old Rival meat slicer. I was scared it would be too salty but man, it's perfect.