Made with a dry cure
1/2 Cup Dark Brown Sugar
1/2 Cup Kosher Salt
Rub cure on pork loin put in ziplock bags.
Place in container in fridge for 12 days.
Flipping everyday after 12th day remove from bags and rinse under cold water to remove excess cure.
After rinsing well. Soak in cold water for at least 1 hr to leech out some of the salt this step is optional you can skip this step if you like very salty bacon.
Pat dry with paper towel and and place on a rack place cookie sheet under rack and place in fridge overnight so that a pellicule forms if you are going to
smoke it if not it can be cooked up and eaten right away.
I cold smoked mine with apple wood pellet in a AMPS for 4 hrs.
1. Side note I soaked it for 1 hr but still found it very salty next time I will reduce salt or let it soak longer.
2. Side note always do a fry test to see how salty your bacon is.
I forgot to do the fry test will not make that mistake again.
Last edited:
