Dry Cured Bacon
1) 25 lb. Pork belly
2) 12 oz. kosher salt
3) 6 oz. brown sugar
4) 2 oz. curing salt
Trim the pork bellies into uniform squares and remove any belly skin. Combine the salts and
sugars and liberally rub onto the bellies. Place on a rack and allow to dry cure for 7 days in the
refrigerator. (As the belly is curing, drain any liquid that has accumulated). After 7 days, check
to make sure the belly has become slightly firm to the touch. At this point, the bacon is cured
and ready to be cooked, smoked, or eaten .
For smoked bacon: Smoke slowly at a low temperature (130-140 F) for about 3 hours. With Peterson Smoker Pucks, cold smoking is simple by turning off your heat source (unplugging your smoker ) after good amount of smoke is visible coming out the top.