#curedbacon

Create your own delicious Homemade Bacon with Tenderquick! This easy recipe yields flavorful, perfectly cured bacon that you can enjoy at home. It's a satisfying culinary project that's worth the wait.

Ingredients: 5 pounds pork belly. 1 cup Morton Tender Quick curing salt. 1/2 cup brown sugar. 1/4 cup maple syrup. 2 tablespoons black pepper. 2 tablespoons garlic powder.

Instructions: To make the bacon curing mixture, combine the brown sugar, maple syrup, black pepper, garlic powder, and Morton Tender Quick curing salt in a bowl. Put the pork belly into a non-reactive container or a sizable plastic bag that can be sealed. Make sure the pork belly is thoroughly coated by rubbing the curing mixture over it in an even layer. For seven days, keep the bag sealed or the container covered and refrigerated, turning the belly daily to distribute the curing mixture. Once the seven days have passed, take the pork belly out of the bag and give it a good rinse under cold water to get rid of any remaining salt and seasoning. Utilizing paper towels, pat it dry. Use your preferred wood chips to preheat your smoker to 200F 93C hickory, apple, or cherry work well. After the cured pork belly has reached an internal temperature of 150F 65C, place it on the smoker rack and smoke it for two to three hours. After taking the bacon out of the smoker, allow it to come to room temperature. To let the flavors meld, once the bacon has cooled, wrap it in plastic wrap and place it in the refrigerator for at least four hours or overnight. Once the homemade bacon has been sliced to the appropriate thickness using Tenderquick, it can be baked, fried, or added to your favorite recipes.

Prep Time: 20 minutes

Cook Time: 180 minutes

Create your own delicious Homemade Bacon with Tenderquick! This easy recipe yields flavorful, perfectly cured bacon that you can enjoy at home. It's a satisfying culinary project that's worth the wait.

Ingredients: 5 pounds pork belly. 1 cup Morton Tender Quick curing salt. 1/2 cup brown sugar. 1/4 cup maple syrup. 2 tablespoons black pepper. 2 tablespoons garlic powder.

Instructions: To make the bacon curing mixture, combine the brown sugar, maple syrup, black pepper, garlic powder, and Morton Tender Quick curing salt in a bowl. Put the pork belly into a non-reactive container or a sizable plastic bag that can be sealed. Make sure the pork belly is thoroughly coated by rubbing the curing mixture over it in an even layer. For seven days, keep the bag sealed or the container covered and refrigerated, turning the belly daily to distribute the curing mixture. Once the seven days have passed, take the pork belly out of the bag and give it a good rinse under cold water to get rid of any remaining salt and seasoning. Utilizing paper towels, pat it dry. Use your preferred wood chips to preheat your smoker to 200F 93C hickory, apple, or cherry work well. After the cured pork belly has reached an internal temperature of 150F 65C, place it on the smoker rack and smoke it for two to three hours. After taking the bacon out of the smoker, allow it to come to room temperature. To let the flavors meld, once the bacon has cooled, wrap it in plastic wrap and place it in the refrigerator for at least four hours or overnight. Once the homemade bacon has been sliced to the appropriate thickness using Tenderquick, it can be baked, fried, or added to your favorite recipes.

Prep Time: 20 minutes

Cook Time: 180 minutes

Create your own delicious Homemade Bacon with Tenderquick! This easy recipe yields flavorful, perfectly cured bacon that you can enjoy at home. It's a satisfying culinary project that's worth the wait.

Ingredients: 5 pounds pork belly. 1 cup Morton Tender Quick curing salt. 1/2 cup brown sugar. 1/4 cup maple syrup. 2 tablespoons black pepper. 2 tablespoons garlic powder.

Instructions: To make the bacon curing mixture, combine the brown sugar, maple syrup, black pepper, garlic powder, and Morton Tender Quick curing salt in a bowl. Put the pork belly into a non-reactive container or a sizable plastic bag that can be sealed. Make sure the pork belly is thoroughly coated by rubbing the curing mixture over it in an even layer. For seven days, keep the bag sealed or the container covered and refrigerated, turning the belly daily to distribute the curing mixture. Once the seven days have passed, take the pork belly out of the bag and give it a good rinse under cold water to get rid of any remaining salt and seasoning. Utilizing paper towels, pat it dry. Use your preferred wood chips to preheat your smoker to 200F 93C hickory, apple, or cherry work well. After the cured pork belly has reached an internal temperature of 150F 65C, place it on the smoker rack and smoke it for two to three hours. After taking the bacon out of the smoker, allow it to come to room temperature. To let the flavors meld, once the bacon has cooled, wrap it in plastic wrap and place it in the refrigerator for at least four hours or overnight. Once the homemade bacon has been sliced to the appropriate thickness using Tenderquick, it can be baked, fried, or added to your favorite recipes.

Prep Time: 20 minutes

Cook Time: 180 minutes