Looking for a project? How about making your own bacon!
We've worked hard over the years to perfect our bacon recipe and processes, creating Pork Bacon with tons of balanced flavor. Highlighting our already delicious pasture-raised pork, this recipe keeps the salt and smoke to moderate levels allowing the meat to truly shine.
Use this recipe to make your own Pork Jowl Bacon, Pork Belly Bacon, and even Beef Belly Bacon!
1 lb Salt
1/2 lb White Sugar
1 oz Pink Salt (or curing salt)
Black pepper Optional
Combine cure ingredients and rub all over your meat cut. Shake of excess.
Put in a sealed bag, forcing out as much air as possible. If you've have a vacuum sealer, this is the time to use it!
Cure for one week in the fridge.
Remove and smoke until the internal temperature reaches 160° F. We use cherry wood due to its mild and sweet flavor, but you can use whatever wood your prefer!