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Recipes

Bacon Cure Number Two

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Ingredients

1 cup water

1½ cups honey

½ cup salt

½ gallon pure apple juice

1 pound pork belly

237 ml water

355 ml honey

146 grams salt

1890 ml pure apple juice

454 grams pork belly

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Dietary Therapies

Dietary Requirements

Lactose-Free & Minimal Lactose

Meal Type

Occasion

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Recipe PDF

Instructions

In a large saucepot, simmer first three ingredients until solids are dissolved.
Add apple juice and submerge pork belly in mixture.
Put in resealable plastic bag and place in the refrigerator for 3 days.
After three days have passed, remove the pork from the brine, rinse the belly, and pat dry with paper towels. Lay on a rack over a sheet pan and place in front of a fan for 1 hour to form a pellicle.
Lay the pork in the protein box of a cold smoker and smoke for 4 to 6 hours.
Chill the meat in the freezer for 1 hour to stiffen for easy slicing into strips of bacon.
Slice what you need and keep the remainder in a freezer safe bag in the refrigerator or freezer.
Place the strips of bacon onto a sheet pan fitted with a rack and place into a cold oven.
Turn the oven to 400°F (204°C) and cook for about 12 to 15 minutes, depending on how crispy you like your bacon.
Remove from rack and drain on paper towels. Enjoy.