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You can make your own Bacon at home and see what all the fuss is about. Nothing beats home made bacon…

Homemade Bacon – MmmmmmmbaconšŸ„“šŸ„“šŸ„“šŸ˜‹

It is about time to start getting the most essential Christmas ingredient ready for festive feasts. Bacon, duct tape of the kitchen, Highlight of bacon wrapped bbq chicken, potato salad, breakfast rolls, BLT and all round saviour of the food world.(sorry think I drooled on the keyboard)šŸ¤¤

What you need:

1.5kg pork belly, skin off

1 – 1.5 cup Carnivore Candystore Maple Bacon rub


What to do:

Remove the skin from the pork belly and trim as desired.

(You can get the RWM team to do this task)

Rub the bacon rub onto the pork belly and get a good coatingĀ on all sides. Place the pork belly into a glass tray and coverĀ well with cling film and place in the fridge.

Allow the pork to cure for 5-7 days, turning over each day toĀ ensure the liquid is being constantly redistributed.

After 5-7 days, rinse the pork belly well under cold water andĀ then dry the surface with paper towel. Place in the fridgeĀ uncovered to dry for minimum 4 hours until surface feels tacky.

You cured pork is ready to use as is, or you can smoke yourĀ bacon for extra smokey bacon flavour.

Heat your Smoker/BBQ to 80ā„ƒ/176ā„‰ and smoke your curedĀ pork till you reach an internal temperature of 72ā„ƒ/ 162ā„‰.

This will take approx 3-4 hours and will have a great colour.

Slice, dice and cook your home made bacon till the porkersĀ come home. Bacon makes everything taste better, but homeĀ made bacon kicks it out of this world.