How To Make The Best Homemade Bacon

Making bacon at home is insanely easy, requires minimal ingredients, and little time commitment. Long story short you should be making it, and I'm going to show you the easy way. All it takes is some pork belly, salt, sugar, and a little bit of patience for curing and maybe some smoking. Now this is real DIY goodness. The Curing Salt I use (prague #1): https://shop-links.co/1736286412581544210 A Smoker Like Mine (They don't make the same one I have anymore): https://shop-links.co/1736286569527507487 Michael Ruhlman's Book:https://amzn.to/2CYMYyX FOLLOW ME: Instagram: https://www.instagram.com/joshuaweissman Facebook: https://www.facebook.com/thejoshuaweissman Twitter: https://twitter.com/therealweissman Website: http://joshuaweissman.com/ --------------------------------------------------------------- Music - Saib: https://soundcloud.com/saib_eats --------------------------------------------------------------- Ingredients you'll need: Large Batch of Dry Cure- 2 cups (400g) kosher salt 1 cup (200g) granulated sugar 6.5 teaspoons (60g) pink curing salt (NOT himalayan pink salt. The link to the curing salt that I use is closer to the top of the description here.) Curing the Belly: at least a 3 pound (1360g) or more, skin on pork belly *The most accurate way of curing (my preferred method):* Cure the pork belly at a 2.5 percent cure. Multiply the weight of your pork belly in grams by .025 and the number you get from that will be the amount of dry cure that you need to use on the bacon. So in other words a 1600g pork belly would require 40g of dry cure. *The non gram scale version of curing:* Basically sprinkle a generous layer of cure on a baking sheet (about 1/3 of a cup) and dredge your pork belly in it to thoroughly coat all sides. Less accurate, could result in slightly salty bacon, but it works in a pinch if you don't have a scale and don't plan on getting one.