Perfect Home Cured Bacon from Scratch - Easy Smoked Bacon Recipe for Beginners!

Today we're taking a big 'ol pork belly, and turning into the most incredible slab of homemade bacon. This is my standard "go-to" bacon, which has a flavor profile that's in line with "regular" bacon you are accustomed to eating. It's the perfect recipe for beginners, and I'll break the whole process down in the most simple terms and tell you exactly what to do when it comes to curing.

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Stuff used in this video:

Digital Kitchen Scale
https://amzn.to/3STfbME

Curing Salt (Prague Powder #1)
https://amzn.to/3yIx8GZ

Probe Meat Thermometer
https://amzn.to/4fSsyqy

FoodSaver FM2000 Vacuum Sealer Machine
https://amzn.to/3iwsz5Z

Vacuum Seal Bags - 8" and 11" Rolls
https://amzn.to/3PFbUzA
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My basic bacon cure & seasoning recipe (based on pork belly weight):
-2% Kosher salt
-0.25% Prague Powder #1
-1.5% Brown Sugar
-1 Tablespoon coarse black pepper

Weigh your pork belly in grams. Multiply that number by:
-0.02 to calculate how many grams of Kosher salt to use.
-0.0025 to calculate how many grams of Curing Salt/Prague #1 to use.
-0.015 to calculate how many grams of brown sugar to use.
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00:00 - Intro
00:50 - Seasoning & Cure
03:06 - Curing in the Fridge
03:56 - Rinsing & Pellicle
04:41 - Smoking
06:12 - Chilling & Slicing
07:03 - Cooking & Tasting
07:49 - Conclusion
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Great Lakes Country (formerly known as Great Lakes Prepping) is a Michigan-based YouTube channel that focuses on all things DIY, such as cooking, hunting, gardening, outdoor projects, prepping, and lots of other stuff. Be sure to check out our original weekly videos and other online content, including greatlakescountry.com. Please note that we sometimes share links to products or services for which we may earn a small commission, though this does not affect any prices on your end.

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