Homemade bourbon cured Bacon. This sweet and salty deliciousness is so easy to make you may never buy store bacon again. The combination of flavors can be endless and invites creativity. I mean really who can ever have enough bacon???
Ingredients
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3-1/2 # pork belly
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1 tsp curing salt
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3 tbsp kosher salt
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1/2 cp brown sugar
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1-1/2 tsp black pepper
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2 oz bourbon
Directions
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Mix together all dry ingredients.
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Pat dry pork belly with paper towels. Massage into all sides dry mix.
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Drizzle on bourbon.
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Place belly in a large Ziplock bag. Add any leftover ingredients. Press out any air from the bag. Lay flat on a pan and store on refrigerator for 7- 10 days. Flip the belly daily.
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Remove from bag and dry any moisture. Lay on a cookie rack and place back in the fridge for 4 hours until surface is dry. This will help smoke adhere to the surface.
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Smoke at 200 degrees until internal of 150. I used cherry wood and lump charcoal.
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Refrigerate until firm and slice.
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Enjoy!!
