Homemade bacon - Ready to eat!

Here's the final video in the series on making home made bacon. We hope you enjoy it. The pork belly cured for two weeks. We took it out of the refrigerator and dried it off. We placed it on a drying rack and placed it in the oven. We didn't turn it on; we just left it their to air dry. After two days, we took it out in order to finish the process. Here's how we took the cured pork belly and finished the process of turning it in to delicious home made bacon.

Home Made Bacon Recipe
Ingredients
2 to 3 pounds pork belly
1/2 cup brown sugar
3 tablespoons kosher salt (or other coarse, non-iodized salt)
1 1/4 teaspoons ground black pepper
1/2 teaspoon curing salt, optional

Score the skin side of the pork belly with a knife. Apply cure liberally to 2 to 3 pounds pork belly
1/2 cup brown sugar
3 tablespoons kosher salt (or other coarse, non-iodized salt)
1 1/4 teaspoons ground black pepper
1/2 teaspoon curing salt, optional

Score skin side of pork belly with a knife. Apply cure liberally and massage in. Place in refrigerator for 14 days, turning every other day and massaging cure back in each time. Finish in either an oven or smokers. Cook whole slab at 200 degrees until internal temp is 150 degrees, or smoke for 2 hrs, or until internal temp reaches the same..

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