Whole30 Jerk-Style Bacon (Edit recipe)

Jerk-style bacon has been a favorite of mine for a few years now. I always loved adding jerk seasoning to premade bacon and then I realized I could make bacon from scratch and season it the way I like. It takes some preplanning but it’s totally worth the wait.

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	712
Fat:	72 g
Carbohydrates:	2 g
Protein:	13 g
Cholesterol:	0 g
Sodium:	2569 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

by Triangle Traveling Caveman

View original recipe

Serves: 10

Ingredients

3 lb Pork Belly
.25 cup Salt

Jerk Seasoning (makes 1/4 cup)

1 Tbsp Garlic Powder
1 Tbsp Onion Powder
4 tsp Thyme, dried
2 tsp ground Allspice, ground
2 tsp Black Pepper
1 tsp Red Pepper Flakes
.5 tsp Cayenne Pepper
.25 tsp Nutmeg, ground

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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

Season pork belly with salt and jerk seasoning.
Place in a Ziplock bag and refrigerate for 7 days, turning the bag every day.
On day 7 remove and wipe off any extra seasoning.
Preheat oven to 200F.
Place on a rack on top of a baking sheet and let cook for 3-4 hours or until the pork reaches 150F.
Let cool and place in the fridge to cool for up to 24 hours. Then remove and slice as thick or thin as you would like.
Store in the fridge or an airtight container.