Home-Cured Bacon
⏱ 7 daysMediumServes 16
Real, old-fashioned cured and smoked bacon made at home. Crave Pink Curing Salt #1 (Prague Powder) gives you the authentic pink color, classic bacon flavor, and — most importantly — food-safe preservation.
Ingredients
- •5 lb fresh pork belly, skin-on
- •1 tsp Crave Pink Curing Salt #1 (Prague Powder #1)
- •¼ cup kosher salt
- •¼ cup brown sugar or maple sugar
- •2 tsp black pepper, coarsely ground
- •1 tsp garlic powder
- •1 tsp smoked paprika (optional)
- •Wood chips for smoking (hickory, apple, or cherry)
Instructions
- 1Weigh your pork belly precisely. Calculate Pink Curing Salt at 1 tsp per 5 lb of meat (or 0.25% by weight) — measure carefully.
- 2In a small bowl, combine Crave Pink Curing Salt #1, kosher salt, brown sugar, and all spices. Mix well.
- 3Rub the cure mixture all over the pork belly, coating all surfaces evenly.
- 4Place belly in a large zip-lock bag or vacuum seal bag. Refrigerate for 5–7 days.
- 5Flip the bag once a day to redistribute the cure. The belly will release liquid — this is normal.
- 6After curing, rinse the belly under cold water and pat dry. Let it rest uncovered in the refrigerator overnight to form a pellicle (sticky surface).
- 7Smoke the belly at 200–225°F until it reaches an internal temperature of 150°F (about 2–3 hours depending on thickness).
- 8Let cool, then slice to your preferred thickness. Refrigerate up to 7 days or freeze up to 3 months.
💡
Pro Tip
Always use a kitchen scale to measure Pink Curing Salt — precision matters for food safety. More is not better. Crave Pink Curing Salt #1 is formulated at 6.25% sodium nitrite, the industry standard for short-term curing projects under 30 days.