Smoked Maple Bacon Kit

You will need:

• 25 lbs. Pork Belly

DIRECTIONS

Trim 25 lbs. of pork belly as needed.

Combine the cure package and seasoning package contents. Apply evenly over all surfaces of the pork belly and massage thoroughly to ensure complete coverage.

Pro Tip: For best results, score the fat cap of your belly in a crosshatch pattern before applying the cure. This helps the seasoning penetrate evenly and gives you a more consistent cure all the way through.

Place belly in a food-safe container or sealed bag and refrigerate at 34-40 degrees F.

Cure for 7 days per inch of pork belly thickness (typically 7-10 days). Flip the belly daily to redistribute the cure and ensure even curing.

After curing is complete, rinse lightly with cold water and pat dry. Place cured belly uncovered on a rack in the refrigerator for 8-24 hours to develop a pellicle (tacky surface).

Smoke at 180-200 degrees F until the internal temperature reaches 145 degrees F. Chill thoroughly before slicing. Refrigerate or freeze after processing.

Note: Smoking temperatures and times vary based on your smokehouse. These instructions are meant as a general guideline. For best results, please reference your manufacturer's instructions.

*Do not consume raw or undercooked meat.

*Cure contains sodium nitrite. Use caution when handling and follow instructions carefully. Keep out of the reach of children.