Dry Aged Bacon

Dry Aged Bacon made with PS Seasoning's Apple Pie Cinnamon Spice Rub combines savory bacon with a touch of sweet cinnamon. The dry aging process enhances the flavor and tenderness, creating a deliciously unique flavor and texture.

Ingredients

• 12.5 LB – Pork Belly
• 1 Cup – Kosher Salt
• 1 Cup – Sugar
• ½ oz – Pink Cure
• 2 Cup – Apple Pie Rub

Directions

1. Start the dry brine.
2. Trim the pork belly slightly to even the structure if needed.
3. Combine the salt, sugar and pink cure together until well mixed. Rub into the meat.
4. Place the pork belly into vacuum seal bags. Add any cure mix that didn't stick into the bag.
5. Place in a tray and put in the fridge for 7 days. Flip the meat every day.
6. On day 7, remove from the bag and rinse off excess rub. Place on a rack-lined tray and place back in the fridge overnight.
7. Smoking day!
8. Preheat smoker to 200°F. Set the meat out for 1 hour before smoking.
9. Place in the smoker for 2-4 hours or until the internal temp reaches 150 degrees.
10. Set your Reserve 50 or Reserve 100 Dry Ager to 37°F and 75% relative humidity.
11. Lay the bacon on racks and age until desired texture, from 6 to 20 days.
12. Slice and cook.
13. Enjoy!

Recipe Video