B's Bacon Cure 15oz

Enough for 16lbs of whole pork belly

Just add 1/8 cup of B's Bacon Cure per pound of raw pork belly. Cure for 7-10 days depending on thickness. Most skinless pork bellies are between 10-12 pounds so this is more than you need to cure a whole belly. Follow the directions on the bag for best results. Follow the step by step directions on this page for best results. If you're never made bacon before, this is the best cure to start with. -B

For your success and safety, please:

Read the complete Instructions.
Use the kit as directed.
Do not consume B's Bacon Cure Mix as a rub.
Use gloves throughout the Makin' Bacon process.
Remember--You are curing and smoking your own bacon, but it is not ready to eat. Cook it additionally before consuming, as you would any purchased bacon.

Curing bacon is part Timing and part Science

Timing--The curing process takes 7-10 days, depending on the thickness of the meat.
Science--When you make bacon, you are adding salt and sugar in order to "cure" the raw pork. Curing infuses salts and sugars, which slows down harmful bacterial growth, and makes bacon delicious and crispy. This recipe contains nitrites which prevent botulism and bacterial growth. Nitrites are unhealthy in large quantities; however, this recipe uses the smallest amount possible of FDA-approved sodium nitrite. Sodium nitrite is commonly used in most cured meats.

Nitrites can also be found in celery, spinach and a variety of vegetables. The amount of nitrites present in these plants can vary depending on each crop, resulting in less consistent nitrite formulas (parts per million). Celery powder is often listed as a curing agent in "natural" or "uncured" bacon. Nitrites in either form--celery powder or sodium nitrite--are essential to preventing harmful bacterial growth.

Buying a pork belly

Not every meat market readily carries pork bellies. It's a good idea to call ahead to check on availability. How much you buy will depend on how much bacon you want to cure at a time.

A 1/2 belly weighs between 5-7 pounds
A 1/4 belly weighs between 2-3.5 pounds
Part I: Preparing and Curing

1. Skin Off--We recommend you trim the skin off the pork belly before you put it in the curing bag. Once the pork is trimmed and in a bag, weigh the bag to calculate the correct amount of B's Bacon Cure Mix to use.

Skin On--If you keep the skin on, weigh the pork in the bag and calculate the amount of cure mix to use.

If you keep the skin on, cure it longer--about 3 extra days--but trim the skin off after the pork is smoked. The skin trims off easily after you smoke it.

2. Measure 1/8 cup (2 T) of B's Bacon Cure Mix per pound of pork belly. Place in a mixing bowl.

3. Pour the dry cure into the bag, seal it, and shake it until it covers the pork belly evenly.

4. Place the bag flat in the refrigerator on a sheet pan with sides. Flip the bag over every day for 7 days.

5. Open the bag and rinse the meat under cold water for several minutes, or remove the pork from the bag and submerge it in cold water for about 30 minutes. This releases extra salt.

6. Pat the meat dry with paper towels.

Option--"Pellicle": Place the uncovered pork belly on a cookie rack on top of a sheet pan in the refrigerator overnight. This will create a pellicle which helps the meat absorb more smoke.

Part II: Smoking the Meat

1. Choose which type of wood you want to use in the smoker. Sweeter woods such as apple or maple are great woods to start with. Hickory, oak, or pecan also work well for bacon. Most people avoid the more peppery types of woods such as mesquite, but choose the type of wood that appeals to you.

2. Smoke the meat between 225-250 degrees until it reaches an internal temperature of 150 degrees. This should take between 3-6 hours depending on your smoker.

3. Let your bacon rest for 30 minutes before slicing it. (You can do it!) For even easier slicing refrigerate it until it's cool. Got ends or weird pieces after slicing? Dice them up and put them in chili, soups, or mac & cheese. Better yet, grind them up and mix them with ground beef for hamburgers.

4. Refrigerate or freeze your delicious bacon for safekeeping.