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Smoked & Cured Bacon
Smoked & Cured Bacon

Before you jump to Smoked & Cured Bacon recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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Select water over other refreshments. Drinking a soda or cup of coffee every so often won’t hurt you too badly. Getting most of your hydration from them is a horrendous idea. Choosing water as an alternative to other beverage adds to your body’s health and helps it stay hydrated. This also helps you decrease your caloric intake by hundreds of points without requiring you to buy and eat terrible diet foods. Water is ordinarily one of the keys to really slimming down and leading a healthful lifestyle.

There are lots of things you can pursue to become healthy. Not all of them require fancy gym memberships or limited diets. Little things, when done every single day, can do a great deal to enable you to get healthy and lose pounds. Being intelligent about the choices you make each day is a start. Looking to get in as much exercise as possible is another. Don’t forget that health isn’t only about just how much you weigh. You need your body to be strong too.

We hope you got benefit from reading it, now let’s go back to smoked & cured bacon recipe. To make smoked & cured bacon you only need 8 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to make Smoked & Cured Bacon:
  1. Use BACON RUB(cure)
  2. Use 5 c kosher salt
  3. You need 1 c brown sugar
  4. Take 1/4 c red pepper flake
  5. Get 1 teaspoon pink salt
  6. Provide 1 tablespoon black pepper
  7. Provide pork belly
  8. Provide 1 washed & well dried pork belly
Instructions to make Smoked & Cured Bacon:
  1. Combine all ingredients for the bacon rub, mix well. Once combined, place into a proper storage container. You will not need all of the mix for this recipe.
  2. After preparing the pork belly, rub liberally with the bacon rub. Coating the entire belly on both sides. Place the belly into a container, and store in the refrigerator for 5 days.
  3. After 5 days of curing: Wash away the rub, dry well, and place the bacon in a smoker @ 240°, fat side up, using mesquite wood for smoke. Remove bacon at 185° and allow to cool to room temp.
  4. After allowing to cool, wrap well with plastic wrap and refrigerate 24 hours.
  5. If possible use a electric slicer to create beautiful slices of homemade bacon. Hand slice if needed, but don’t cut too thick!! Refrigerate in a proper container.

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