Pork Belly / Bacon

Name: Schweinebauch / Bacon
Total time: 3 h
Ingredients: 40 g Pökelsalz; 20 g Brauner Zucker; 10 g Schwarzer Pfeffer; 5 g Knoblauchpulver

Curing MixPorkHot SmokingMedium3-5 hrs65-70 °C90-110 °CHickory + Apple (60/40)

Cure pork belly and hot smoke. Slice thin = best bacon ever.

Ingredients(for 1 kg)

Curing salt40 g

Brown sugar20 g

Black pepper10 g

Garlic powder5 g

7-10 days

Rub curing mix, vacuum seal, turn daily.

12-24 hours

Rinse, slice test. Dry overnight uncovered.

3-5 hours

100 °C, smoke ON until 65 °C core.

Pro Tip

2 hours in freezer before slicing — then paper-thin cuts possible.

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