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BarBacon Homemade Dry Cure Bacon
- Makes about
3½ pounds
- Difficulty
Easy
By Peter Sherman and Stephanie Banyas
Published 2019
This is the recipe that started it all. Sure, making your own bacon is a labor of love and takes some time, but so do all great things. This is my “basic” recipe, and the sky’s the limit when it comes to variations of flavors. I include a few of my favorite variations below to get your creative juices flowing, but feel free to allow the chef in you to come out. At BarBacon, I cure whole bellies that generally weigh between 10 to 12 pounds (4.5 to 5.4 kg) each. That’s a lot of bacon and a lo
Ingredients
Method
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