Cured Bacon

1. 1
   prep

   Pat the pork belly completely dry.

   Unwrap the pork belly and blot every surface firmly with paper towels. The meat must be absolutely dry so the cure sticks evenly and doesn't wash off.

   TIPCold pork belly is easier to handle. Pop it in the freezer for 20 minutes if it's too soft to cut cleanly.
2. 2
   mix

   Mix the dry cure.

   In a small bowl, stir together the kosher salt, brown sugar, black pepper, smoked paprika, garlic powder, and Prague powder until evenly combined.

   TIPBreak up any brown sugar clumps with your fingers to ensure the cure spreads uniformly.
3. 3
   prep

   Coat the pork belly in the cure mixture.

   Place the pork belly in the resealable plastic bag. Pour the cure over every surface and massage it in vigorously, covering all sides, edges, and crevices. Press out as much air as possible and seal the bag tightly.

   TIPDouble-bagging prevents leaks and keeps your fridge clean.
4. 4
   rest

   Cure in the refrigerator for 7 days.

   Place the bag on a rimmed tray (in case of leaks) and refrigerate. Flip the bag over every day and massage the belly briefly to redistribute the cure as liquid draws out. After 7 days the meat should feel firm and dense throughout.

   TIPIf the belly still feels spongy after a week, cure 1–2 days more. Firmness is your doneness indicator.
5. 5
   prep · ~60 min

   Rinse off the cure and soak in fresh water.

   Remove the belly from the bag and rinse thoroughly under cold running water, rubbing off every trace of the cure. Submerge in a container of cold water for 1 hour to draw out excess salt. Change the water once halfway through.

   TIPIf you prefer a saltier bacon, skip the soak. Taste a tiny fried-off piece to check before committing to the full soak.
6. 6
   prep

   Dry the surface and form a pellicle.

   Pat the belly completely dry again and set it on a wire rack over a baking sheet, uncovered, in the refrigerator for 12–24 hours. The surface must feel tacky and matte — this pellicle helps the smoke adhere.

   TIPNo pellicle, no smoke stick. A fan in the fridge speeds up drying if you're short on time.
7. 7
   bake · ~150 min

   Bake the cured bacon until fully cooked.

   Preheat the oven to 200°F (93°C). Set the pork belly on a wire rack over a baking sheet and bake until the internal temperature reaches 150°F (65°C), about 2.5 hours. This gently cooks the bacon without rendering the fat out.

   TIPUse the instant-read thermometer in the thickest part of the belly. 150°F ensures safety while keeping all that beautiful fat intact.
8. 8
   rest

   Cool the bacon completely before slicing.

   Let the bacon cool to room temperature on the rack, then wrap it tightly and refrigerate for at least 4 hours until completely chilled and firm. This makes slicing clean, even strips effortless.

   TIPChill until rock hard. Warm bacon crumbles, cold bacon slices like butter.
9. 9
   prep

   Slice the bacon into strips.

   Using a long sharp chef's knife, cut the chilled bacon crosswise into 24 even slices, about ⅛ inch thick. Your goal is uniformity so every strip finishes at the same time in the pan.

10. 10
    fry · ~10 min

    Fry the bacon slices over medium heat.

    Arrange strips in a cold skillet in a single layer. Set over medium heat and cook 4–5 minutes per side, adjusting heat so the fat renders slowly and the meat crisps without burning. Drain on paper towels and serve immediately.

    TIPStarting in a cold pan gives the fat time to render, which equals crispy bacon without burnt spots.

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