Bacon Master Recipe
Dry Rub (Makes enough for 50 pounds of bacon):
- 1 and ¼ lbs. Kosher Salt
- 1 lb. Brown Sugar
- ¼ lb. Pink Salt (Sodium Nitrite)
Mix dry rub. This can be made well in advance and kept in an airtight container.
Trim pork belly, removing scrappy parts and glands. Try to make the edges nice and even. (Note, glands are gray, pearlescent found in the middle of a glob of fat. They are nasty and will ruin the bacon. Usually they are removed by the butcher, but watch for them as you work with the belly.)
If uneven thickness, pound with meat mallet or heavy skillet to even. This is important so that it cures evenly.
Weigh belly and proportionate amount of dry rub. (.05 lb. rub/1 lb. belly – this can be approximate.) Mix dry rub with spice blend of choice. Some to try: ancho, chipotle, cardamom, cinnamon, nutmeg, cloves, coriander, cumin, chili pepper flakes, paprika, juniper berries, minced garlic, allspice, thyme, oregano, sage, tarragon
Pour approximately ½ of mixture on top of belly, massaging will into meat. Do the same with the other side and the edges as well.
Wrap rubbed belly with plastic or place in a Ziploc bag, and place on a rack over a glass or stainless steel pan to catch drips. Allow to sit in refrigerator for five days, flipping every day or so.
Rinse bellies and let sit in fridge on racks for two days to dry.
Smoke belly at 135 to 150º for 4 to 6 hours, preferably with apple wood. Remove from smoker and allow to cool.
Bacon will keep in the refrigerator for two weeks, or you can cut into smaller portions and freeze, removing them whenever needed. Will keep for about six months in freezer.
(Recipe adapted from Benjamin Dyer, Laurelhurst Market and Charcuterie by Michael Ruhlman and Brian Polycn.)
Sources:
Pink Salt (Sodium Nitrite) is difficult to find. Ask a butcher to buy some from them, or check with Market Supply in Portland, which carries all sorts of butcher supplies.
Pork bellies can be ordered through your butcher. Sheridan Fruit Company master butcher Leland is a great guy to know. They are about 5 to 10 pounds each, and most local Portland butchers get their bellies from Carlton Farms.