Learn how to make Homemade Bacon!

Purchase a large pork belly and curing salt.

Prepare a fennel cure, by toasting fennel seeds in a skillet on the stove.

Combine brown sugar, kosher salt, black pepper and curing salt in two separate bowls. Add fennel seeds to one and maple syrup to another.

Cut the pork belly in half. Add one half to a bag with the maple cure.

Add ice and vacuum seal the bag.

Repeat with the other half of the pork belly and the fennel cure.

Place both sealed bags in the fridge for 10 days. Massaging and flipping the pork belly every day.

Remove the pork belly from the bags and pat dry. Place on wire racks and back into the fridge for 24 hours.

Smoke the pork belly, with the fat side facing up.

Remove the pork belly when it reaches 150°F internal temp.

Rest the bacon for 30 minutes, then wrap it in foil and place it in the fridge for 4 hours before slicing it.

Slice and cook the bacon in the oven for 15-20 minutes.

Or vacuum seal and freeze the bacon for up to 1 year.

A time commitment? Yes. Best bacon ever? 100%

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