Home Cured Bacon

When we last left the bacon, it was in the fridge being massaged and flipped daily. After about 8 days of this, I decided the bacon was cured.



I pulled it out of the plastic bag and laid it on the broiler pan. I coated both sides with liquid smoke and preheated the oven to 200 degrees. I "smoked" the bacon for about an hour and a half until the inner temp reached 150 degrees.



The recipe I was following said to smoke the bacon for two and half hours but I think it might have turned into a dry crisp if I had done that.



I have to say that the bacon turned out quite well. I quickly fried up a few pieces to enjoy once the smoking was done and my taste buds sighed.



This was the perfect recipe for curing your own bacon with little or no effort.

Operation: Make Bacon Begins

I gathered my supplies this weekend for Operation: Make Bacon.



Then I prepared the Pork Belly by cutting off the skin (Full Disclosure: There were nipples on the skin and I was grossed out a bit but it didn't stop me from telling Scott about the nipples. Yes, he was grossed out too).



Next I mixed the sugar, molasses, curing salt, pepper and salt together before massaging it into the bacon. I massaged and massaged until all the spices were fully massaged in.



Finally the bacon pieces were placed in a plastic bag which was then put in the fridge where it will rest for 7-10 days. I have to flip the meat and massage it daily. After 7-10 days, it should be dark red and that is when the smoking begins.

Look for that installment in 7-10 days...