Finally made my own bacon from scratch by curing a pork belly, smoking it, and finally slicing and grilling it on my kamado. It was awesome! I’m making my own bacon from now on.
Be sure to follow the guidelines below to ensure the proper ratio of pink curing salt to meat.
5 lb pork belly
2 oz kosher salt
1 tsp prague powder #1 (I may have used upwards of 2 though.)
1 Tbsp garlic powder
1 Tbsp paprika
1 Tbsp molasses
2 Tbsp honey
1/2 cup white sugar
1/2 cup maple syrup
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