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Honey Habanero Bacon. Wet cure bacon: 2.5% salt, 1% sugar, .25% curing salt, honey & habaneros. All by weight of the pork belly. Vac sealed for 7 days. Cold smoked for 2 hours. Sliced and cooked in cast iron. #bacon #honeyhabanero #makingbacon #crispybacon #bringinghomethebacon #baconbaconbacon | The Kitchen Whitelaw
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How yo make bacon at home....With a fresh pork belly(skin removed), prepare a wet or dry brine. For this, I used a wet brine. Brine: ¼ cup kosher salt ¼ cup brown sugar 1 tsp pink curing salt Dissolve well in enough cold water to submerge the bacon. Keep in the brine/cure for at least 7 days. When finished with the brine/cure, remove and rinse thoroughly with just cold water again. Then smoke at 180° until 145° internal. Allow to cool and slice your bacon into strips. If you want to brush with h
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