Home Cured Bacon
It’s no secret that I’m a big fan of bacon. Who isn’t right? I know there are many varieties of uncured bacon out there. US Wellness has a particularly tasty bacon that I ate exclusively for almost a year and it is even ‘Whole30 Approved’. But sometimes I would run out of my bulk purchases of said bacon and I would have to settle for an uncured variety from Whole Foods or Trader Joe’s. While that’s not inherently a bad thing, both brands still use cane sugar in their cures. While there is some sugar in the cure I now use on my own, it’s strictly coconut sugar which has many more vitamins and minerals as well as it’s a low glycemic load at under 50 (actually at 35) which is a bonus for Low Glycemic Index Therapy that Dr Elizabeth Thiele an epileptologist at Harvard, uses for her treatment plans.
PREP TIME
30 minutes
COOK TIME
2 hours
INGREDIENTS
6
Serves: 3
Ingredients
- 3 lb3 lb3 lb Pork Belly, skin removed
- .5 cup.5 cup.5 cup Coconut Sugar
- 2 Tbsp2 Tbsp2 Tbsp Sea Salt
- 1 tsp1 tsp1 tsp Sea Salt, himalayan
- 1 tsp1 tsp1 tsp Ground Fresh Black Peppercorns
- 2 Tbsp2 Tbsp2 Tbsp Hickory Liquid Smoke, optional
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Rinse pork belly thoroughly with cold water and pat dry.
- In a baking dish, combine coconut sugar, salt, and black pepper.
- Liberally coat pork belly on all sides with the cure mixture.
- Wrap pork belly tightly with plastic wrap and place in the fridge on a flat surface to cure for approximately 7-10 days turning over every day. Bacon is fully cured when it is firm to the touch everywhere.
- After curing is completed, remove pork belly from plastic wrap and rinse thoroughly.
- If you plan to smoke your bacon, heat smoker and add wood chunks. Applewood is a great starting point.
- Smoke bacon for 60-90 minutes or until the internal temperature reads 150°F.
- Remove from smoker and allow to cool uncovered.
- Bacon can be stored in the fridge for up to a week but I don't think it will last that long!
- Preheat oven to 200°F.
- Rinse bacon thoroughly from the cure and pat dry with paper towels.
- Lightly baste all sides of bacon with liquid smoke.
- Place bacon on a sheet pan with a rack insert and roast in the oven for 2-2½ hours or until internal temperature reads 150°F. Cooking times will vary so it's most accurate to use a leave-in oven thermometer so as not to under or overcook the bacon.
- Remove from oven and allow to cool about 20 minutes.
- Enjoy.
Smoker Method
Oven Method
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About This Recipe
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Breakfast Dairy Free Egg Free FODMAP Free Gluten Free Grain Free Meat Nightshade Free Nut Free Paleo Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 2434 |
| Fat: | 240 g |
| Carbohydrates: | 21 g |
| Protein: | 42 g |
| Cholesterol: | 0 g |
| Sodium: | 5413 mg |
| Fiber: | 0 g |
| Sugars: | 16 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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