Homemade Bacon

Pork Belly in Bulk
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It does not get any better than this! Homemade Bacon


  • 5-10 pounds Pork Belly / Meaty
  • 1 Cup Salt
  • 1 Cup Sugar
  • Spice of your choice
  • 1/2 Cup Maple Syrup


  1. Mix salt and sugar, 50/50 mix
  2. Add Syrup to make paste
  3. Place Pork Belly in a zip top plastic bag then rub each side with the rub
  4. Seal the bag and place in the refrigerator for 7-10 days
  5. Turn the Pork Belly over every day
  6. On the last day, remove the Pork Belly from the refrigerator and wash it thoroughly with cold water.
  7. Pat dry and let it rest on a cooling rack
  8. Set up you pit for indirect heat targeting 284 Deg F
  9. Place Pork Belly on a rack skin side down while the fire it coming up to temperature
  10. we are targeting an internal temperature of 153 Deg F


  • We swap out the salt for our BBQ rub and use brown sugar, 50/50
  • We have finally decided that on our slicer the thickness of 1.5 is just for boat breakfast and candied bacon.
  • Cooking the 1.5 thickness in the oven works best, 370 deg for 20 minutes.

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