Combine the salt, sugar, peppercorns and bay leaves in a mortar or spice grinder. Coarsely pound or grind and then mix in the garlic. Smear the spices all over the pork. Transfer to a large ...

Once seasoned, the pork belly is vacuum-sealed and placed in the refrigerator to cure for 2-5 days. If you don’t have a vacuum sealer, store the meat in a tightly sealed bag and flip it at least ...

Another benefit to bacon is that it’s a great way to put your smoker to use. The belly needs to cook to an internal temperature of 150 degrees, which takes about three hours in a smoker set from ...

This home-cured bacon recipe makes 2 pounds of slab bacon (uncut), which then can be cut as you see fit. But the recipe is easily doubled or tripled and the excess can be sliced, then frozen.

5 pounds pork belly, skin attachedHot-smoke the pork belly (belly-side down) at approximately 200-225 degrees with wood of choice (hickory, oak and fruit woods work well) until it reaches an ...

Traeger Provisions is a new, elevated home-cooking experience that provides high-quality ingredients and special instructions to prepare, cook, and serve an unforgettable meal.

Use very sharp knife to cut bacon into slices, then refrigerate up to 5 days or freeze up to 3 months.5. Fry or otherwise cook home-cured bacon as you would purchased bacon.