Bacon Cure Number One Recipe | Nutritional Therapy for IBD

Ingredients

1 cup salt

2 ounces honey

2 TBSP coarse ground black pepper

1 pound pork belly (Back part if the butcher asks)

292 grams salt

59 ml honey

2 TBSP (30 ml) coarse ground black pepper

454 grams pork belly (Back part if the butcher asks)

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Dietary Therapies

SCD

mSCD

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Egg Free

Nut Free

Soy Free

Spread honey evenly over pork belly, then coat with the pepper.
Spread the salt generously over the entire slab.
Place into a re-sealable plastic bag and refrigerate for 3 days.
After three days have passed, remove the pork from the brine, rinse the belly, and pat dry with paper towels. Lay on a rack over a sheet pan and place in front of a fan for 1 hour to form a pellicle.
Lay the pork in the protein box of a cold smoker and smoke for 4 to 6 hours.
Chill the meat in the freezer for 1 hour to stiffen for easy slicing into strips of bacon.
Slice what you need and keep the remainder in a freezer safe bag in the refrigerator or freezer.
Place the strips of bacon onto a sheet pan fitted with a rack and place into a cold oven.
Turn the oven to 400 degrees and cook for about 12 to 15 minutes, depending on how crispy you like your bacon.
Remove from rack and drain on paper towels. Enjoy.