Curing and smoking a fresh side of bacon is on my to do list for the next few weeks.
I like to use a maple brown sugar cure and soak the fresh pork belly for 4 days. Once it comes out of the brine it needs to to sit and air dry for 30-45 minutes.
Then it’s ready for the smoke. I run my smoker at 140 degrees with apple wood and it usually takes about 6 hours.
I slice it on an electric slicer and vacuum seal it for the freezer.
I’m going to create a video and a full recipe for smoking fresh bacon – so be on the look out for that!
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