We got our pig back in September with the knowledge that I was going to make our own bacon. This is all brand new to me, so I was a bit apprehensive about the whole thing. It turned out to be so easy!
Charcuterie by Michael Ruhlman and Brian Polcyn. They use quite a bit of 'pink' salt which has nitrates. I wanted to avoid those, so went with the above mixture.
This morning I lit my new smoker for the first time and placed the bellies in. I used hickory chips and think I'll use apple wood next time, but the smoke was quite nice. The smoker never heated up as much as I wanted, so after about 1 1/2 hours, I pulled the bellies out and put them in a 200 degree oven for about 70 minutes until they got to 150 degrees.
Edited to add: When I made this there was a note that I had made with the basic ingredients next to the instructions in the book. I couldn't remember where I had seen them, but after searching blog posts discovered this post of the same name by Annette over at Sustainable Eats. Apparently it stuck with me, but not enough to remember specifics. Thanks Annette!
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