Steve's Bacon Dry Cured Streaky American Style
This American Style Dry Cured Bacon sizzles without spitting, fills the room with sweet, salty goodness and makes your bacon the candy of meats! (Consume responsibly!)
Mix all dry ingredients together and firmly rub into pork belly.
Place into sealed plastic tub or zip bag. Leave in fridge for 7 days, turning and rubbing juice in every day (I use a vacuum seal bag sealed but not vacuumed)
Soak meat in cool water for 1 hour, dry, hang or place on wire rack in fridge for 1 day.
Smoke at 120C until internal temperature reaches 65C. Slice and enjoy!
Bacon: The candy of meats!
2 kg Pork Belly (skin removed, can be in 500g pieces)
150g Table Salt
75g Dark sugar (Raw, Muscavado etc)
5g Prague Powder #1
1 tsp Sweet Paprika
1 tsp Smoked Paprika
1 tsp Onion Powder
1 tsp fine Black Pepper