Bacon! Making Bacon start to finish, Pork belly to freezer if it makes it that far.

This is how we have been curing pork bellies for the last 10 years and thought we would share with you what we learned and how we do it with tips and tricks.
Recipe for the dry cure for 2 pork bellies:

1 cup Kosher salt.
2 teaspoons of smoked Paprika.
2 teaspoons of black pepper.

1 tablespoon of granulated garlic.

2 teaspoons of pink curing salt.
1 cup of dried Maple Syrup powder and not the maple sugar. https://amzn.to/3qGV83o

1 cup of dark brown sugar.

2 tablespoons of Molasses.


Recipe for the smoker dry rub and candied bacon rub.
1 cup of brown sugar.

1 cup of Maple syrup powder. https://amzn.to/3qGV83o
Here is a link to my affiliate storefront with a list of seasonings we use in our household.
https://www.amazon.com/shop/clementfa...

Clement Family Farms merchandise https://my-store-11522270.creator-spr...

Bradley smoker https://amzn.to/3o45yIG
Apple smoker disc https://amzn.to/3qJLIo9
Victorinox Knife https://amzn.to/3c3DS4F
Vacuum sealer https://amzn.to/3bYUAC2

 my links are not working right now and as soon I get it fixed I will link . everything on here asap.