How to Make Homemade Bacon
- Wash pork belly and pat dry.
- Trim any thin edges to ensure consistent thickness.
- In a large bowl, mix the sugar, molasses, kosher salt, curing salt and pepper and rub evenly of the belly, including the top, bottom and sides.
- Place pork belly in large glass dish with lid or a large resealable bag and place in refrigerator for up to 7 days.
- Flip the meat each day.
- When the meat becomes firm to the touch, it is ready for smoking. If the meat is still soft, rub on another layer of salt and let cure for another day or so until firm.
- Once cured, wash thoroughly and pat dry.
- Place in a cool dry place (not the refrigerator) and let set for several hours until tacky film (pelicle) forms. This will allow the smoke to adhere better. A small fan can be used to expedite process.
- Smoke with your favorite flavor of wood by placing fat side up on smoker for 3-5 hours until internal temp reaches approximately 150 degrees or desired level of smokiness is achieved.
- Let cool completely then slice and fry up as desired.
NOTE: When frying, be it in a skillet or oven, I recommend low and slow. The bacon will burn quickly due to the sugar content from the cure. You can reduce the sugar content by reducing or eliminating the sugar and/or molasses.