Homemade Bacon
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Homemade bacon

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How to make homemade bacon. 20.2 pounds of pork belly sliced into 6 pieces or about 3.4 pounds each. $4.54 per pound in Canadian dollars (or $3.25 USD per pound). A package of bacon in Canada costs about $9.50 per pound ($6.84 USD per pound). They pump so much water into the packaged and thats why it shrinks so much. So you are paying for water! My bacon does not shrink that much. So you save money making your own bacon but homemade bacon tastes so much better! For 3.4 pounds of pork belly I add 1/4 cup salt (6%) 1/2 tsp pink salt (0.8%) 1/3 cup of maple syrup. So using the fancy curing calculators, it recommends minimum 2.5% salt and 0.25% curing salt for safety. My recipe goes way beyond the minimum due to my saltiness preferences. But as you will see, I do aggressively wash off t
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Bacon Rub (per 5lbs of meat): 1/4 cup celery salt 2 tbsp coarse salt 1/4 cup brown sugar 2 tbsp onion powder 2 tbsp garlic powder 1/4 cup maple syrup A few tbsp red pepper flakes (optional) Rub and coat your entire slab of meat, then place in sealed, airtight bags for 7 days, flipping them over every day. After your time is up, pull it out of the bags and rinse under water well. Pat dry and add any additional seasonings if desired. Place into your smoker at 160-170 degrees F for around 6 hours, or until the meat comes to 155F internal temp. (You can also bake in the oven at 200 degrees until it reaches 155 internal) Take off the smoker, place back in the fridge uncovered until FULLY cooled. Then slice and package!
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