BLT - Breakfast of Champions

Home curing is easy and yields a far more flavorful bacon than the store-bought kind. What's more, you can season the bacon any way you like; this dry rub recipe calls for use of fennel, caraway, rosemary, and thyme. It produces a delicious combination of flavors. 

In using the Prague #1 or other curing agent you are including chemicals to prevent harmful bacteria growth that CAN kill you. In small amounts it is these chemicals are not harmful and absolutely prevents bacteria growth. 

To be certain these methods are not to be taken lightly. The author takes no responsibility and by using this you assume full responsibility. 

Ingredients

• 8 lb. slab of skin-on pork belly

• 8 T kosher salt

• 5 T  sugar

• 3 1/2 T black peppercorns-ground coarse

• 3 1/2 tsp fennel seed

• 3 1/2 tsp caraway seed

• 3 1/2 tsp dried rosemary

• 3 1/2 tsp dried thyme

• 7 bay leaves

• 4 garlic cloves, finely chopped

• 2 tsp (8.4 g) Prague #1 curing salt

Preparation

1. Rinse the pork, pat it dry, and transfer it to large sheet pan. I typically cut this size slab in half, carefully noting the weight to make sure you get enough Prague #1. Typically, 1 tsp for 5 lbs is a good minimum. People say it's bad for you and it has been identified as a trigger for migraines. I say it needs to be in there to prevent harmful bacteria growth that CAN kill you. In small amounts it is not harmful and absolutely prevents bacteria growth. 

2. Measure out salt, sugar and place in a large bowl.  Combine black peppercorns, fennel seed, caraway seed, rosemary, thyme, and coarsely grind in a spice grinder. In the bowl, combine all ground spices with salt and sugar and mix well.

3. In two individual 2 1/2-gallon resealable plastic bags add the bay leaves and garlic and then divide the ground seasoning mixture based on the weight of each slab. Note the weight of each piece of pork belly and add the appropriate amount of Prague #1 and mix the seasonings again in the bottom of the bags. 

4. Add the pork belly to bag and rub seasonings all over the pork and seal, shaking the bag to distribute the seasonings. 

5. Place one slab per bag as it will effect the cure. Refrigerate for 7 days on a sheet tray, flipping the bags every day. Some brine may accumulate in the bag as the salt draws moisture from the pork, this is normal. 

6. After 7 days, the bacon should feel firm to the touch. Remove bacon from the bag and thoroughly wash off the spices under cold running water. Pat bacon dry with paper towels.

7. Let the bacon sit in the refrigerator, open overnight to dry. This forms the pellicle a slightly sticky skin that signals ready! As an alternate method I have used an oscillating fan and I place the slabs on sheet pans with cooling racks for about 3 hours with the fan on low,  blowing directly on them. I use this method because at this point the pork is already cured and after a few hours its going on the smoker anyway. 

8. Heat smoker to 200°. Hang the bacon from a bacon hook over a sheet pan to catch drippings. Smoke until meat is lightly browned and an instant-read thermometer inserted in the center reads 150°, about 4-6 hours.

9. Let bacon cool, cover and refrigerate overnight. Transfer bacon to a cutting board while cold. If the bacon has skin remove with a long, thin knife. Slice up and package in convenient size vacuum packs and refrigerate for up to 10 days or freeze for up to 3 months. 

MAKES about 6-7 lbs

Urban Cowgill July 2020 (updated 2024)