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      1 cup               Salt

1 cup               Sugar

8oz                  Molasses

2 qts                 Water

2 qts                 Apple Cider

2T                    Black pepper, course grind

4-5#                 Pork belly (from loin end)



  1. In a large non-reactive pot bring one quart of water, the sugar, sat and molasses to a boil
  2. Stir to dissolve the sugar
  3. Add cider and remaining water and place the brine in the refrigerator to cool (40degrees)
  4. Press the peppercorns into the pork belly
  5. Place the peppered pork belly into the brine (it should be totally submerged, place a small plate on the surface if necessary)
  6. Place in the refrigerator for three days
  7. Remove the pork from the brine and and dry with paper towels
  8. Lay on a rack and place n front of a fan for 1 hour or allow to sit uncovered overnight in the walk-in to form a pellicle.
  9. Cold smoke for 4-6 hours (or hot smoke at 8 degrees for 30 minutes)
  10. Chill the meat before slicing into strips for bacon

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2 Comments on “Bacon”

  1. Tori April 16, 2012 at 11:17 am #

    Everything is better with bacon. 🙂 This is kind of awesome. Please try this when you get in Extending the Seasons!

  2. grandmarosecookbooks April 16, 2012 at 2:19 pm #

    Reblogged this on grandmarosecookbooks and commented:
    Add your thoughts here… (optional)

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