Basics curing bacon

Basics Curing Bacon

Bacon is a popular food in many households, and making your own can be a rewarding and delicious project. This recipe for curing bacon is keto-friendly, meaning it's low in carbs and high in fat.

Ingredients

• 5 pounds of pork belly
• 1/4 cup of sea salt
• 2 teaspoons of pink curing salt
• 1/4 cup of erythritol or other keto-friendly sweetener
• 1/4 cup of black pepper
• 1/4 cup of garlic powder

Instructions

1. Start by mixing the sea salt, pink curing salt, erythritol, black pepper, and garlic powder together in a bowl. This will be your curing mix.
2. Rub the curing mix all over the pork belly, making sure to cover all sides.
3. Place the pork belly in a large zip-top bag or vacuum seal bag. Pour any leftover curing mix into the bag.
4. Seal the bag and place it in the refrigerator. Let it cure for 7 days, flipping the bag over every other day to ensure even curing.
5. After 7 days, remove the pork belly from the bag and rinse off the curing mix under cold water. Pat the pork belly dry with paper towels.
6. Preheat your smoker or oven to 200 degrees F. Smoke or bake the pork belly until the internal temperature reaches 150 degrees F. This should take about 2 hours.
7. Let the bacon cool, then slice it into thin strips. Store in the refrigerator and use within 2 weeks, or freeze for longer storage.

Time

• Preparation time: 15 minutes
• Curing time: 7 days
• Cooking time: 2 hours
• Total time: 7 days and 2 hours 15 minutes

Nutritional Information

Per serving (1 slice):

• Calories: 42
• Fat: 3g
• Protein: 3g
• Carbs: 0g
• Fiber: 0g
• Net Carbs: 0g

Recipes (external)

• Diet Doctor recipes on Basics curing bacon
• Allrecipes Basics curing bacon
• Ruled.me recipes on Basics curing bacon
• Food.com recipes on Basics curing bacon
• Pinterest recipes on Basics curing bacon
• You Tube recipes on Basics curing bacon

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