I usually don’t give up all my secrets for processing low sodium meats but thought I’d give up my uncured bacon recipe and how to smoke it
5 lb recipe
Ingredients:
- 1 1/2 tbsp grey flake sea salt at 330 mg per 1/4 tsp.
- 1/2 tsp 4 pepper blend fine ground
- 2.5 tbsp maple sugar
- 1 tbsp celery juice powder at 125 mg sodium
- 5 lb. Pork Belly is 9 mg per oz
Directions
Pat first 4 ingredients on the top of belly use a little liquid to work it in!
Refrigerate till it turns white about a week
Smoke at 135 degrees w/no smoke for and hour to dry down add smoke till it reaches 128 degrees internal lightly browned
91 mg per 1 ounce slice and it will taste a little salty so you could cut it back!
