Homemade Bacon, Pepperbacon
It is so worth the effort to make your own bacon, very tasty and it gives the opportunity to play with different spices and create your own flavour profile.
Ingredients
- 3 g - 6.6 l Pork belly
- 6 L - 1.6 gal Mineral water
- 300-600 g - 10-20 oz Sea salt depending how salty you want it, ours is quite salty, dial it down if that’s your preference
- 20 g - 0.7 oz Sodium Nitrite curing salt, pink salt
- 50 g - 1.75 oz Freshly ground pepper optional
Instructions
- add in the 6 L mineral water, 600 g of sea salt and 20 g of sodium nitrate curing salt6 L - 1.6 gal Mineral water
- whisk until the salt dissolves
- Take the pork belly and submerge it
- close the lid and leave it in the fridge to cure for 12 days
- take out the cured pork belly and dry it out with paper towel
- spring the pork belly with 50 g freshly ground pepper
- Set your pellet smoker at 90 °C - 200 °F
- add a meat probe to monitor the temperature
- Once the internal temperature reaches 65 °C - 150 °F take it out
- Cover it with aluminium foil and leave it in the fridge for a night
- Cut it in slices