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.

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.

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 ...

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 ...

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 ...

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