Bacon

Well there really isn't anything better than bacon made from scratch.  At least not anything I can think of.  And really it is one of the easiest things around to make.  So here we go.....

Start by sourcing yourself some pork belly.  Any decent butcher should be able to get you a real nice piece. Quality does matter here though so try to use a good butcher if you can.

Then make yourself a basic cure.  I use the one in the book Charcuterie by Ruhlman and Polcyn.  All you need to do is mix:
1 pound of kosher salt
8 Ounces of sugar
2 Ounces of pink salt (your butcher should also be able to get you this, it also goes by cure #1 or prague powder

Any extra you have can be stored pretty much indefinately with all you other spices.
So to start off here is a couple slabs of pork belly that I sourced from the Cowichan Valley on Vancouver Island

 There is no picture of the next couple of steps but all we do here is coat all of the belly on both sides and on the ends very liberally with the cure.  Then place the pieces in zip loc bags and toss them in the fridge for one week, agitating and flipping daily.

After a week take the belly out of the cure and rinse off the cure very thoroughly.  Then let it dry in the fridge uncovered for a few hours.  Now it is time to season it as you choose. My two personal favorite methods are peppercorn or maple.  Unfortunately I don't have any pictures of the maple as I didn't do it this way on this occasion but here we go with a couple other flavors.  Remember the skies the limit when it comes to options here though.

For the peppercorn rub I used:
3 Tablespoons Black Peppercorns
2 Tablespoons White Peppercorns
1.5 Tablespoons Pink Peppercorns
1 Tablespoon Green Peppercorns
1 Tablespoon Sichuan Peppercorns
1 Teaspoon Allspice Berries

 Grind it very coarseley and rub the cured belly down really really well

  For our second belly we flavored it with a Baharat type seasoning consisting of:
2 Tablespoons Black Peppercorns
4.5 Teaspoons Cumin
1 Tablespoon Coriander
1 Tablespoon Cinnamon
1 Tablespoon Cloves
A few Green Cardamom Seeds
1/2 Teaspoon of nutmeg

Then I added about 1/2 cup of guajillo chiles which I roasted and ground up with everything else to a fine powder

And rubbed down the second belly

On to the smoker we go, I put them on with only a few lit coals.  For wood a mix of hickory and maple is wicked with bacon.  I started the smoke out at about 100 degrees and worked it up to 200 degrees.

Off the smoker they come when the internal tem of the bellies hit around 140 degrees

Might as well slice up a little of the peppercorn variety!

And of course fry it up!

Nice and slow it the way with this stuff!

And we are all done and ready to eat it all up!