bacon

[acd4476]

im wanting to make some good ole bacon by buying a pork belly, curing, and then hot smoking.  however, ive seen conflicting reports on the proper way to cure using this method...here is one my friend used and recommended to me:

2 1⁄2-lb. slab of skin-on pork belly
2 1⁄2 tbsp. kosher salt
1 1⁄2 tbsp. sugar
 

rub all ingredients on pork belly and refrigerate for 7 days, turning nightly. remove rinse and smoke at 200 until internal temp reaches 150. cool overnight and slice. freeze or use.  

however, looking here everythng i've seen call for something about cure #1.  

help please. id love a nice maple bacon btw

 

[big lew bbq]

I see you live in the metro detroit area?  So do I cure #1 is also called prague powder #1, it contains sodium nitrite.  This stuff can be hard to find but I found a place in Madison Heights called Butcher & Packer here is the link to the site.  http://www.butcherpacker.com/

Hope this helps.

Big Lew BBQ

 

[diggingdogfarm]

Use cure #1 for best results.
Without the cure you're just making seasoned pork belly, nothing wrong with that but it's not what's commonly regarded as bacon.

~Martin

 

[chef jimmyj]

There is nothing wrong with the Procedure you laid out and will make some fine Salt Cured Pork Belly. But as Martin pointed out, the most Common Bacon does contain Cure #1. It gives the Pink Color to the meat and the Hammy Flavor...Your recipe will give something more similar to a sliced and fried, Smoked Pork Butt but Saltier...JJ

 

[acd4476]

thanks for the replies. i'll find some cure #1 then. a special thanks to Big Lew for leading me to a place that sells it.