Admittedly, I’m not a huge bacon fan, but I know I am in a small minority there. So, with that in mind, I found this great post on how to cure and smoke bacon for all you bacon lovers out there. Here’s what you’ll need
- whole belly, cut into 3 sections (each of our belly slabs has averaged about 12 pounds, so that would be 4 pound sections)
- 3 ¼ c. coarse sea salt
- 2 t. saltpetre, optional (Check for saltpeter on Ebay or at an Italian specialty market)
- a few bay leaves, finely crushed
- 25 juniper berries, lightly crushed (Buy Juniper Berries here)
- 1 ¾ c. sweetener, such as evaporated cane juice or brown sugar
- 2 T. coarse black pepper
To read the instruction follow the link below:
