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Homemade Bacon 🥓 10lbs pork belly Curing mixture: 1/3 cup Morton kosher salt 2tsp Prague powder #1 1/4 cup brown sugar 2Tbsp red pepper flakes 4Tbsp paprika 1/2 cup maple syrup Slice belly in half making 2 - 5 pound sections and place in a gallon Ziploc bags. Mix all ingredients for your curing mixture and divide evenly between both bags. Take your time to massage the curing mixture into the pork belly making sure to reach all sides. Cure in your fridge for 7 to 10 days depending on the thickness of your pork belly. Flip your belly every day. After it has been fully cured it should be firm to the touch. Rinse your curing mixture off then place on a rack and return to the refrigerator for two additional days until it is fully dry. Smoke or roast your bacon at 200° for about three hours or until the internal temperature reaches 150°F. Slice as thin or thick as you prefer. keeps in the fridge for up to one week or in the freezer for up to six months. Cook your bacon as
