Classic Dry Cure Bacon

The preparation

7 steps, about 225 minutes start to finish.

1. 01

   Mix salt, brown sugar, Prague powder #1, pepper, garlic powder, onion powder, and paprika to make the dry cure.

2. 02

   Coat pork belly thoroughly with the cure mixture.

3. 03

   Place in a zip-lock bag or vacuum seal.

4. 04

   Refrigerate for 7-10 days, flipping daily.

5. 05

   After curing, rinse the pork belly thoroughly under cold water.

6. 06

   Pat dry and place uncovered in the refrigerator overnight to form a pellicle (tacky surface).

7. 07

   Smoke at 200°F until internal temperature reaches 150°F.