Homemade Bacon!

About the pork belly: Get the best that you can find, preferably locally-sourced and all-natural.

Unwrap the belly, rinse it, then pat it dry with paper towels.

Sprinkle the Tender Quick® evenly over the entire outside of the belly (don’t forget the edges), put it in a gallon-sized zip-top bag and seal, removing the excess air. Refrigerate for seven to ten days, turning and massaging the bag every two days or so.

Start your smoker and prepare for indirect cooking at low heat (about 225-250ºF). Use whatever smoke wood you like. I used a blend of 2/3 hickory and 1/3 cherry which worked beautifully.

Remove the pork from the zip-top bag, rinse well under cold running water, and pat dry with paper towels.

Smoke the belly (indirect heat) until it reaches an internal temperature of 150ºF. Then remove it to a plate, rinse under cold running water (to help cool it quickly). Pat dry with paper towels, wrap it tightly in plastic wrap and refrigerate. It’ll keep in the refrigerator up to two weeks.

Slice into your preferred thickness and cook the bacon as you normally would. Serve and enjoy!

Now that you have some killer bacon, go make yourself some pig candy (see my recipe box).