How to Cure and Smoke your own Bacon

No meat taste quite as good as cured pork belly, also known as bacon. Because it is salt-cured bacon can be dried in the cold air for weeks to months before needing to be smoked.

Bacon is packed with Protein and other minerals that every prepper would love.

It's not every day this website links to a recipe site, However this website is something different. All the recipes on the site contain bacon. One of the recipes on the site is bacon itself the recipe tells you how to cure and smoke your own bacon. If you are interested in more things bacon, make sure to visit Bacon-World.
The recipe is as follows:

Ingredients

1. 4 lbs raw pork belly
2. 1 gal cold water, or as needed
3. ½ cup packed brown sugar
4. 10 lbs bag charcoal briquettes
5. ¼ cup sugar-based curing mixture
6. hickory or apple wood chip
   

Instructions

1. In a 2 gallon container, mix together the brown sugar, curing mixture, and water. Submerge the pork belly in the mixture so that it is covered completely. If the meat floats, you can weigh it down with a dinner plate or similar object. Refrigerate covered for six days.
2. Light charcoal in an outdoor smoker. Soak wood chips in a bowl of water. When the temperature of the smoker is between 140 and 150 degrees coals are ready. Smoke the pork belly for 6 hours, throwing a handful of wood chips on the coals about once an hour. Store in the refrigerator. Slice and fry as you would with store-bought bacon.

Visit Bacon-World

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