I’ve been on Keto since last June and I consume a lot of bacon so I started to cure pork belly myself. Just wanted to get recipes/tips/what works from forum members.

I’d also like input on whether cure is needed. I have been using a little of the pink stuff along with salt, sit for 5-7 in fridge and then low temp smoke until 150 degrees.

My first batch was good but too salty, this second batch not enough salt. Trying to get the recipe down.

Since this is much thicker than regular store bought bacon, one slice is usually enough so it lasts longer and is cheaper than buying from the store.

I've done a dry cure in the past but use a brine these days. It's easier and I prefer the bacon it makes compared to a dry brine.
https://www.smokingmeatforums....t-curing-brine.9561/

I know Jeff Yarchin does.

https://sigforum.com/eve/forum...340000905#7340000905

^^^ Jeff Yarchin is why I started making my own bacon maybe three years ago.
Haven't store bought bacon since.


Yep, mine is in the fridge curing right now on day three.

Salt, Pepper, Pink Salt, Brown Sugar (I use swerve)

Rinse it off after the cure, then I re-apply pepper.
FWIW, I cure mine and smoke mine to 145 with some cut Jalapenos.

Tip: get a meat cutter to slice it afterwards.

I have done the Canadian Bacon buy curing and then smoking. It's another option that is fairly easy to get to turn out well.
Catch pork loin or tenderloin on sales.

I started curing my own bacon after I read some of the posts here and my favorite butcher shop closed (they retired).

My first attempt I followed the recipe from How to Make and Cure Your Own Smoky Bacon. We found that to be a bit too sweet for our liking.

I'm getting great results now after I removed the brown sugar, substituted sea salt (at a 75% of the kosher amount) and smoked with pecan.

Check out the The BBQ Thread

ETA: And it was a good excuse to get a meat slicer