– 1 lb pork belly (skin removed) – 1/4 cup kosher salt – 2 tbsp brown sugar – 1 tbsp black pepper – 1 tsp paprika – 1/2 tsp curing salt (Prague Powder #1) – Optional: 1 tbsp maple syrup
Rinse and pat dry the pork belly. Place it on a tray and get all your seasoning ingredients ready to mix for the curing process.
In a bowl, mix kosher salt, brown sugar, black pepper, paprika, and curing salt. If you like it sweet, add maple syrup to the mix too.
Rub the seasoning mixture all over the pork belly, making sure every part is fully covered. Place it in a ziplock bag or airtight container.
Refrigerate the pork belly for 7 days, turning it once daily to ensure the cure spreads evenly and flavor develops throughout the meat.
After curing, rinse the pork belly under cold water and pat it dry. Let it air-dry uncovered in the fridge for 12–24 hour
Smoke the bacon at 200°F for 2–3 hours until it reaches an internal temp of 150°F. You can also bake it in the oven if a smoker isn't available.
Let the bacon cool, then slice and cook as desired. Store leftovers in the fridge for a week or freeze for longer use. Enjoy your homemade bacon!
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