Home cured bacon
5 lb slab of Heritage Berkshire pork belly
Butcher should remove the skin
( save for cracklings )
Approx Cure:
1 C Kosher salt
1/4 C ground black pepper
1/2 C brown sugar
Pink salt ( sodium nitrate )
Coat meat well
Seal well in plastic
Seal
Refrigerate 5 days, turning over each day
Smoke for 4 hours or to 145° internal
Cool on a wire rack
Chill overnight
Slice as you like it
