Homemade Bacon Recipe

From a YouTube video Watch the original

Ingredients

• Pork belly
• Celery powder
• Sea salt
• Sodium nitrate (optional)
• Water
• Black pepper (optional)
• Bearded Butcher Black seasoning (optional)

Instructions

1. Begin by cutting the pork belly into desired sizes for curing.
2. Cure one belly with celery powder and sea salt, and another with sodium nitrate using curing salt.
3. Let the bellies cure for a minimum of 8 days in a mixture of water, sea salt, and celery powder or sodium nitrate.
4. After curing, season half of each slab with black pepper or Bearded Butcher Black seasoning.
5. Smoke the cured bellies in a smoker at 185 degrees Fahrenheit for about 6 hours until the internal temperature reaches 152 degrees Fahrenheit.
6. Slice the smoked bacon using a meat slicer or a sharp knife.
7. Vacuum seal the bacon for storage.
8. Fry the bacon in a cast iron skillet until crispy.
9. Enjoy your homemade bacon with various flavors and seasonings.
10. Note: Adjust seasonings and flavors according to personal preference. Follow food safety guidelines when handling and storing the bacon.

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