buckboard bacon cure on pork belly

It is really just personal preference. On the tenth day, I brought the pans inside. is there a preference of one over the other? You can use Pork Belly, Boston Butt pork roast or try a pork loin to make Canadian bacon - and you can slice it as thick or thin you like. Doing a dry at 120f, then smoke 1 hr at 130, up to 145 for the belly, 155 for butt and loin. Pork Shoulder makes buckboard bacon. Now go eat some bacon.Jack, Reply Hey Dave thanks for the video. The same for coconut sugar; or even blackstrap molasses that I sometimes add to the meat 2-3 days before it is due to come out. For a better experience, please enable JavaScript in your browser before proceeding. Im going to leave 12 days, thats what i did last time. Fully coat both sides of the pork belly with the dry rub cure, you need to make sure there are no portions that are not . Thanks for your reply. The curing and smoking process's purpose is to dehydrate the meat, so your goal is to remove excess water and dry it out. Once the meat was weighed, I made the curing mix cup canning and pickling (non-iodized) salt, 1 cup of sugar, cup table mustard (not powdered), and 1 teaspoon ground black pepper for every 5 pounds of bacon. Measure out the cure per the instructions for the amount of meat you have. I see that you use kosher salt. Did not use enough sugar! I made simple 3D printed cordless drill to meat slicer adapter. I like my bacon sweeter so I would use 25 ml brown sugar per kg if I wasnt using maple syrup. I recently brought the Buckboard Bacon Cure pack and am totally happy with its results. I used Morton. If you cold smoke meat for hours without curing, it will go bad. The measure that is critical is the pink salt #1. is the cheapest I've seen pork belly in my town. Set aside. I soaked it for an hour, then fried a sample piece to test for saltiness. The above constitutes the 'cure'. It cured fine, I just like it saltier. Im just curious if one method is better for some reason. Actually, very few of the pieces came out looking like bacon strips, despite my attempt to cut the meat into slabs. Make bacon using a Boston Butt pork roast or use a loin to make Canadian bacon. I prefer the dry rub for bacon and the brine for hams. I should warn you about making bacon. Once you're finished with your beverage, check the pork. On my last buckboard batch I used a cure recipe for pork belly and it turned out tasty. This article from amazing ribs is a good read if you want more info http://amazingribs.com/BBQ_buyers_guide/thermometer_buying_guide.html. That is why you cure it. I fired the Louisiana Grills smoker up to 180 F and put the meat on a rack over a tray and into the pellet smoker. Several European countries have a tradition of making bacon without smoking. It's fresh, since you made it, you can control the amount of fat included in your bacon, and you can control any flavors you want, like hickory, maple, mesquite or others. There are two ways of introducing curing salts. MoreoverI will do a better job at staying focused! Buckboard bacon is a type of bacon that is made from the hind leg of a pig. This step is pretty straightforward. The disadvantage is more of a loss of texture. Stir together water, salt, brown sugar, and Instacure in storage tub until solids . For each kilogram of meat, the basic bacon cure is: If you are one of my metrically challenged readers, use the following amounts per pound of pork loin. However, many dont like their bacon as sweet and use 15 ml. I added 1.5 ml Berbere spices per kilogram of meat to the curing mix. Just like anyone can get pork bellies and make bacon at home, anyone can make buckboard bacon at home too. I started with a large boneless butt roast. Also, your grill wont add any smoke flavour unless you run the AMZN while you are cooking it. Buckboard bacon, made from a pork shoulder rather than pork belly, is a simple to make treat with many rewards. It is a bit tougher than Canadian bacon but has a great flavour! So, simple and well worth the effort. Interesting we use a cure to make bacon. I found it through Reddit as someone had posted it in the BBQ group. I have noticed that there is hardly any water/moisture drawn from the pieces of meat. Visit Bacon Making Supplies page for more products. I was giving it to a great brother. Mix all of the ingredients in a bowl except apple juice, pork, and applewood. Always recieve good service from Misty Gully. I fried some of each up and had the samples with home fries for breakfast. Some say it gives the bacon better texture (I think any improvement is marginal). Allow the wood chips to smoke and smolder until the internal temperature of the bacon reaches 155 degrees F. You may need to add a new pouch of wood chips if your first burns out before you get your bacon up to temperature. Time to smoke those butts! After soaking for 1.5 hours, I cut a small piece off and fried it up to check how salty it was. 5 lb bag of Dry Rub Bacon. I see a lot of grocery store ads for pork roasts but I never have seen the grocery store have a sale on pork bellies. Great product. When the belly firms up rinse well and pat dry. Thanks again for all the help. Pour mixture into a 1-gallon Ziploc bag and add the pork belly. Inject 24 oz of brine mix into all areas of the roast. I also follow keto/low carb and I have cured belly bacon and buckboard bacon with several different sweeteners at different times. Iron Ridge Wisconsin Any help would be great please . Watch. Tasting Sensational! Ingredients:Salt, Brown Sugar, Sugar, Maple Sugar, Sodium Nitrite (0.7%) with not more than 2% glycerine added to prevent caking. Save my name, email, and website in this browser for the next time I comment. I decided to do them 4 different ways to give him a variety. The size of salt crystals can . 2. I wonder if a barrel being called a butt is related to the slang word buttload? 3 days ago i started curing my second batch of bacon. I took the meat out of the bag and rinsed it off under running water. Step 4: Washing Off the Cure. Kinda looks to me like all the cure has dissolved and nothing is happening. I learned this trick while letting smoked salmon dry after rinsing off the cure. Cut the meat weigh it measure out your cure for each cut. To make each bacon you must prepare the meat. Sigh. A big plus is that it is much cheaper than store-bought bacon. Used the Amazing smoke tube. Place the pan with the ice and pork belly on the grill grates. This creates A LOT of smoke! It was still too salty for my taste. However, if the bacon gets exposed to direct heat, it will cook and the texture wont be as good. Haven't done this for awhile, just put 5 LBS of belly in the fridge to cure. Rub in pork and place in container. If there's liquid in the bottom of the pan you can leave it or drain it. Also, it is easy to slice. 5. I followed your Youtube video instructions, but as i had no injector i left out the Maple Syrup. I put the meat on a rack and dried it with a paper towel. Save any trimmings for making sausage. Figure 1 week (7 days) per inch of thickness, but you can go longer without it being a problem if you are using cure #1. Mix Prague powder, brown sugar and salt together. It contains salt, brown sugar, white sugar, maple sugar, sodium nitrite (a curing agent) and glycerine (an anti-caking agent). The only disadvantage I have found to buckboard bacon? (I think the pink salt different was around .05 grams.) It's like. I suggest you try the lower end and increase to your tastes. Place in Fridge for Curing. Please tell me which brand you use since the sodium content in these two products varies greatly. Pork Shoulder sometimes goes on sale for cheaper but not usually. 2.5 hours was the sweet spot for this batch. Rinse with cool water, pat, and dry in the fridge for about 6 hours. Super Bacon -- Totally the pivotal condylar joint of the Xylocopa virginica. With Advice from Uncle Hall and the great book Charcuterie by Ruhlman & Polcyn. Those included: a very small amount of regular sugar. Pour the wet cure over the pork. Then pat it dry with paper towels. SMF is reader-supported. You guys are peer pressuring me into trying bacon. The only difference I remember was you'll need to let it cure longer since it's usaully a thicker cut. Put the pork in a container (tub with a lid, plastic zip bag) and flip it every other day until firm, about seven days. That meant I could send some samples to my sons in California and Florida. After 10 days in the fridge, it's go time! This simple little adapter made the rest of the meat slicing much easier! Once I had enough meat for the buckboard bacon, I cut it into 2-inch-thick slabs, so that it looked somewhat like the pork belly slabs. Pork Belly. I think it looks delicious. It is minimally sweet but enough to add a nice flavor. #bacon #porkbelly #makeyourownbacon #smokedTim learns all about how to cure and cold smoke a pork belly to make some of the most delicious bacon with his fri. The disadvantage is the bacon is softer and harder to slice. I have some buckboard bacon curing in the fridge right now. 6. After the allotted time when most of the moisture has left the pork belly and is in the bowl you will have BACON. Mix together the salt, sugar, and pink cure #1. You gotta love bacon.The history on why they call them butts, when in fact it is the shoulder, is they used to store and ship the pork shoulders in barrels called butts, The real name is Boston Butt, but is really a pork shoulder. I think because the bacon is heavily rinsed and then soaked, it leeches some of the sugar as well as the salt. I got a couple of recipes of the internet which were helpful for curing pork belly. Well, I didn't plan to at first. Question for you, when i cured bacon (loin) in the past, i used just sugar/salt of equal parts, rubbed on daily to the meat. This time i bought free from pork shoulders about 8kgs in all (better quality meat). Weigh the boneless meat in grams. Have you heard of Buckboard Bacon. During the last hour of cooking, if desired, brush with additional maple syrup a couple of times. Each kit of Buckboard Bacon cures 11.5kg of meat, 1kg at a time if you wish. Post by bmeyer50 Thu Oct 23, 2014 14:42 I've seen buckboard bacon recipes that call for either tenderquick or pink curing salt. 8 oz kosher salt. Made me LOL. Turns out makin' your own bacon is pretty easy and not really that time consuming. Sorry habs. I slice the bacon first and then package it. You must log in or register to reply here. You smoke for as long as you want depending on personal tastes. You need to provide us with better information such as the name of the cure, if the percentage of the cure is listed, and need to know if those directions are for a dry or wet cure method. Yesterday i cured my first batch of pork butts. Once your smoker (or oven) is up to temp, wash your hands and put the butts on. The curing salts also give bacon its distinctive colour and taste. Will it taste too salty? A 16-ounce box costs around $10 and cures 25 pounds of pork butt. Issue #95 September/October, 2005 If you haven't had that, I would recommend it. Drain and pat dry. Tried to keep temp <150*F, by using large splits of Pin Oak and keeping the firebox on my old Brinkmann open the whole time for TBS. A big plus is that it is much cheaper than store-bought bacon. The bacon is smoked and cooled off. Sugar-curing bacon is not a complicated process. David: Thanks mate! Transfer to a resealable 2-gallon plastic bag. The pork is already turning that nice pinkish red. Beef Ham Pork Meat Bbq Meat Meat Loaf Corned Beef Homemade Sausage Recipes Smoked Food Recipes Bacon Recipes Homemade Food More information. I thought brining him something he may not have tried before was a good idea so I made some Buckboard Bacon for him. Once the meat was weighed, I made the curing mix cup canning and pickling (non-iodized) salt, 1 cup of sugar, cup table mustard (not powdered), and 1 teaspoon ground black pepper for every 5 pounds of bacon. Now, I know that isnt going to be the case for a lot of people, but we arent big on ham around here. 9 lbs of Buckboard bacon, pork butt cap. Also, would the difference in sodium content affect the curing process? Stir well until the brine mix is dissolved. Another advantage? document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); You have entered an incorrect email address! This post is for regular buckboard bacon which doesnt have any maple syrup added so more sugar is needed in the cure. ;-). Definitely a lazy project . If you read this far, hopefully you got somthin' useful out of this instructable. Measuring accurately is also very important. Just multiply these amounts by the number of kilograms (or pounds) in the piece of meat. I spread the meat on the dehydrator trays. It just removes surface salt. Mix the three ingredients together (you can make a ton of this and it keeps in an air-tight container for months) Coat the pork belly on all sides with your cure (for a 6-8 lb pork belly you probably only need about 5 tablespoons of cure total for the coating) You'll end up with something that looks a bit like this: Visit Bacon Making Suppliespage for more products. It is usually made of side pork (Americans call it pork belly). We made roasts, pork chops, bacon, Italian sausage, breakfast link sausages, and hams. Like, "That full barrel of pork you got there is a buttload of butts!". Please note, comments must be approved before they are published, Share your photos with us using #psseasoning. You can buy one bone in and debone it if you like. If the proportions are correct, there is no need to work any more in. 1/2 cup dark maple syrup. But then I saw what a pork belly costs per pound! Give it a cold smoke for about four hours, let it sit overnight and hot smoke to temperature. Again thanks for the recipe and vid, just letting you know there are people who appreciate your work. SMF is reader-supported. That would make it a bit easier to store and handle. Do you prefer slicing then freezing the bacon, or do you ever freeze larger pieces that you thaw and then slice when you go to use it. I dont typically eat sugar/carbs and would love to try this. Thanks for the info. The most important ingredient that I had trouble finding in the grocery store is pink curing salt. Opps. Use just like bacon. Meat Block. As for back bacon, Americans call that Canadian bacon. Makin' Bacon isn't that hard, if you've been thinking about trying it do it! I know it made me nervous. If your belly temperature isn't approaching the 152 mark at five and a half hours, move the temperature of the smoker up to 200 or 225 degrees, but not higher. Step 3: Wash, Dry, and Rest. When I gave some to my mates, the word got around now everyone wants me to this bacon for them. 5 lb pork butt; apple wood chunks or chips; apple juice in a spray bottle; Instructions to make to make Applewood Smoked Buckboard Bacon. Is it hard? Kinder goats A small breed for milk and meat, Dorper sheep Revolutionizing the meat sheep industry, The raging torrent Respect it even when you play, Heres how to make a musical bamboo flute. Our vietnamese language is not as good as his english, but there was obviously a misunderstanding. Where was I going to put it all? I love buckboard bacon! It is the best part of making your own! I sliced all of it, in various shapes, and then realized I had another challenge. I will start with some basics of making bacon. I put the bacon in and let it cold smoke for 6 hours. When you place your pork belly cured bacon (or whatever cut of meat you are using for bacon) in the fridge. Normally I like them wider than I cut these. Using the Hi Mountain Buckboard Bacon Cure, instructions say to use one pound of cure PER 25 Lbs of meat. I should finish soon but the publishing process seems to take about a year. All rights reserved, BANQUET BAGS Dry Aged Steak, Salumi & Salami, How to Make Vegan Roasted Capsicum & Red Lentil Sausages, How to Make Bundy Rum and Hickory Honey BBQ Sauce, How to Make Maple, Chilli and Bourbon Bacon, Hi Mountain Jerky, Sausage and Brine Seasonings, Banquet Bags DRY AGE CURE SMOKE & COOK. It may not display this or other websites correctly. More waiting Let it dry for about 2 hours. Place on a wire rack and dry in the refegarator overnight. Will it be safe? Dave, thanks for the input.I guess I forgot one pointI did catch myself before I applied the larger amount to the smaller piece. Put it in a container then start curing it in the refrigerator for 3 days. Today. Not using enough cure could potentially make you really sick. I only cured them yesterday afternoon so maybe need to give it more time? The first 3 were Pop's with half sugar, one with refined white, another generic Sugar-In-The-Raw, another brown. Not only do they provide milk, cheese, ice By Rev. I bought your book and sending it home to my dad for his fathers day gift! Does it take a long time? Apply the dry cure mix evenly on all sides of the pork belly. I checked out the hunting supplies section of our local farm store and found a variety of packaged cures to choose from. The most plausible explanation of pork butt that I have come across is that in old England, a barrel was called a butt and the pork butt looks like a barrel, so it is called a butt. About half of the bacon didnt fit. Let the bacon sit in the fridge uncovered overnight. Enjoyed the instructable. I added roughly 2g extra of Kosher salt (not pink salt), as last time it was not quite a salty as i would have liked. Login with username, password and session length. Repeat until the pork wont retain any more liquid. I love buckboard bacon. I love the chew and the fat level. Buckboard bacon differs from traditional American style bacon in that its meat source is . Cure #1 contains 6.25% nitrite and is translated through the formula to .25% of the weight of the meat. 2 tsp pink salt. 1/4 cup dark brown sugar. Put the pork on a plate and rub the cure mixture into all surfaces. Reply Posted by Chuck pickerill on Nov 3rd 2022. The length of time it cures depends on the thickness of the thickest part of the meat. If you havent tried it, you are missing something. Following are the 3 variations I did. Slice thin or thick and then fry up just like bacon. Thank you! This month I went back to the original recipe from the Instructable again, I forgot how good this version tastes! This is my first batch of bacon, and I have already learned that the most difficult part of the process is having the patience to complete all of the steps. More information Issue #124 July/August, 2010 Tried the smoker and cherry pellets on a piece of pork belly turned out better than I thought for first try got more pork belly curing now with the buckboard bacon cure cant wait to get in smoker to try, Have been using this product for some time and found it to be best so far,it makes great bacon, it also goes a long way if you use it per instructions, Only half way through the cure but looks good so far, very easy. Typically, salt is set at 2% of the meat's weight and sugar at 1%. More soaking if desired. JavaScript is disabled. The bi-metal analog thermometers are notoriously inaccurate. Your email address will not be published. The flavor is great and weve never been disappointed. It was so good, my husband voted to not smoke it. You can also make excellent Canadian Bacon from pork loin. 5 years ago. I don't have to worry about it reacting with the pan. Now, we believe that this was a fabulous endorsement of the product. The last time my brother came to visit, he brought some wonderful cuts of beef I cant get easily here. First time l ever made my own bacon,and lll never go back to boring butcher made stuff.I only made it in my barby and it was No1. Put the pork on a plate and rub the cure mixture into all surfaces. I continued this until the meat stayed dry after sitting for a 15 minute period. When friends stop by for a visit I like to offer them a hospitable and healthful libation of elderberry cordial. 4 oz sugar. Don't over do the smoke, 3-4 chunks of wood is probably plenty. In this recipe Open in app 341 Likes, TikTok video from Eric (@thebigbeardedbbqguy): "10 lbs of gorgeous pork belly vac sealed and dry curing into bacon! It is cured in a similar way to regular bacon, but it has a unique flavor that is caused by the inclusion of smoked hams and other spices in the cure. Definitely not. Our freezer was already bursting at the seams. The problem is that too little curing salt will not protect the meat and too much can make you sick. Cover and set the pork in the icebox for at least 4 hours or overnight. 5 lbs boneless pork belly Procedure In a small bowl, mix together syrup, salt, dark brown sugar, and pink salt. Unlike pork belly sold by butchers, bacon first undergoes a preservation process, including salting, curing, and smoking. But first - Vote Buckboard Bacon! To make the spice rub, mix the kosher salt, pink salt, brown sugar, honey, red pepper flakes, paprika and cumin in . of meat. A buddy just gave me some hog cheek bacon! Place the cured pork belly on the unlit side of the grill and close the lid. You are using an out of date browser. Your email address will not be published. Flip the pork each day to ensure it cures evenly. 3D printing FTW! Slice the bacon to your preferred thickness. Sign up for our newsletter to receive specials and up to date product news and releases. If you dont have a root cellar, a refrigerator works just as well, as long as you keep the containers sealed so they dont absorb any flavor from other foods in the fridge. It is coarser than back bacon and leaner than bacon. I figure if it doesn't fit in the bag, it won't fit in my smoker. Sowhat I did was just took a bit from that dry rub batch and applied to the larger piece. Recommend. I did this recipe twice and it is amazing! Place the pork into a Ziploc bag, or vacuum-seal, and refrigerate for at least 7 days and up to 14 days for regular thickness pieces (less than 3") and up to 21 days for thicker bacon pieces (3" or thicker), flipping occasionally. Add your favorite smoking wood, I used hickory, apple is also a great choice. Mine are $1.99/lb. It will cure and give the salted pork taste and a touch of smoke but I suspect it might be a little bland. Hardly any liquid from the curing, noticed after about 7 days the color of the meat inside was a rich pink color as opposed to the grey-er on the outside I had to cut out some loose pieces. I recently had to find a new butcher and guess what the bacon was average so decided to make my own? Then i will leave in fridge for 1-2 days before slow cooking to internal temp of 135-140. You could also try stevia or one of the other super sweeteners but I havent tried that myself. Great info and very much appreciated. Flip it after 5 days. I took the same amount of maple syrup and injected it into the piece of meat prior to rubbing the other curing ingredients into the bacon. STEPS for DRY EQ CURE: 1. I am just about finished a second book aimed at more experienced smokers with recipes for smoked cheese, bacon, ham, cured sausage, corned beef, pastrami and different beef, chicken, pork, seafood and sides recipes. Place the pork bellies on a flat surface . Don't pass the buck on this buckboard bacon! Bacon and 3D printing?! Bacon 3.0 : same as Bacon 2.0 but once the cure had fully liquefied, I pulled it out momentarily and applied a coat of cajun seasoning all over it and put it back to finish the cure. The only reason we bring up to 135-140 is to make it easier to slice? Thanks for the tip on the bags! Sort By: SALE Bacon Lover Bundle $56.29 $44.99 Add to Cart Original Bacon Cure $10.99 Sign up for the latest news, offers and recipes. Do you see any issues with doing so? better than others i have tried from processors. Plus, the end result tastes awesome. So you should follow their instructions. I have never heard of buckboard bacon. Cook Meat chunks were about 2.5 to 3 inches thick. As I had 4 pieces and my brother had been so generous. OK, but what's this "buckboard bacon?" From the pictures I've seen of it, it looks really tasty! Eventually, it was made clear that we were offering a sample not trying to enlist the butchery as a stockist of the Buckboard Bacon. Your Manure Pile For Fuel, Fertilizer, and Maybe Even Improved Water Quality, You Elderberries Hospitality, Health, And Beauty. When butchering time rolled around this fall, I intended on making all the hams into fresh roasts, instead of curing and smoking them. Cash and Carry or Costco usually have good deals and decent meat. I really like it. It may not display this or other websites correctly. Now at this stage you need to thoroughly wash the salt cure off the bacon. So, 20 25g per kilo. You want to cut off any really thick pieces of fat and try and cut the roast into pieces that are between 2 and 2 1/2 inches thick. Personally, I prefer double smoked but She Who Must Be Obeyed likes a lighter smoke hit so I smoke to 140 F quite often. Rotating the stacks makes sure all the meat gets completely soaked in the cure. If you wanted to try it without the sugar at all. Been meaning to give buckboard bacon a try. Indirect cooking with the far left on very low and got grill to 180. Use a bi-metal analog thermometer if that's all you have. In the recipe above it uses 40ml of sugar to 15ml of salt. 2023, PS Seasoning | Privacy Policy | Terms & Conditions. I untied the roast and laid it open. Jowl bacon is the pinnacle of all bacon! Smoke the pork bellies for about 6 hours until the internal temperature reaches 152 degrees. I was after something quick and dirty so we could finish slicing and get onto eating! And it made sense to try a test batch of bacon before spending more $ in case I screwed something up. Our jerky kitshave everything you need to make delicious homemade jerky. The pork shoulder was then dried, seasoned with our Blue Ribbon BBQ rub then smoked like a traditional bacon belly. I think you are really going to like it. May not be correct, but close enough and even believable for me. The reconstituted or freshly fried bacon is great for sandwiches much better than ham, if you ask me! I ordered this Pink Curing Salt #1 from Amazon and will try making my own cure once I run out of the high mountain cure. Because we had never sampled buckboard bacon, I didnt want to make all of the hams into bacon, just in case we didnt like it. Costco has been selling fresh pork belly, about 9-12 lbs ea. Issue #87 May/June, 2004 Bacon, as we traditionally know it, is sourced from the pork belly of a pig. It is disappearing at an alarming rate. 1/4 cup kosher salt. Once you cook it, you can adjust for more or less salt, sugar, etc to your own tastes. ----------------------------------------------------------------------------------, I'd highly recommend getting a digital thermometer if you don't have one. Confirm and Help Me Learn, Chicago Inspired Italian Beef Pull-apart Ring (TD entry), Pecan Crusted Duck Patties with Cumberland Sauce, garlic wilted spinach, wild rice, Butter buns and side salad with strawberry vinegrette. Place it in the refrigerator for 7 days, flipping the bag over (or the pork belly itself if curing it in a container) every 2 days to ensure both sides of the pork belly are equally cured. Please note, some of my Instructables may contain affiliate links. Smoking Done on a Weber gas grill 3 burner. 216 W Pleasant Street But I'd bet most of us here on instructables like to tweak things. J.D. and the bears The cure will react with metal and potentially ruin your bacon. 7. Allow the wood chips to smoke and smolder until the internal temperature of the bacon reaches 155 degrees, about 6 hours. Plan on having enough pellets for a six to eight hour smoke. No problem using the gas grill as long as you keep the bacon away from direct heat and dont let the temperature in the grill get over 200F. 2 tbsp cracked peppercorns. "[2] In the UK it is known as "pork hand and spring", or simply "pork hand," or, as noted above, "pork shoulder on the bone. Pork shoulder is usually in the $1.75 ballpark per pound and it's easier to find. The disadvantage is the suggested loss in texture. Made this product real easy to do only problem had to convert to metric beside that all good. Make sure the container you use can fit in the refrigerator. I will never buy supermarket bacon again. Its easy and amazing to do. I am extremely happy with the service and product range that Smoked and Cured has. That forced the meat down, so the curing solution pressed into it. The thickness of the meat will determine how long you need to cure it safely. The problem is too much smoke is unrecoverable so increase the time in small increments until you get to where you want. Place the cured meats into the refrigerator for 5 days. The Dry Rub Cure is rubbed all over the surface of the bacon and then put in a cooler for 5-7 days to allow for the cure to fully penetrate the pork belly. Thanks for the tip, I haven't tried it. Pour the maple syrup on the pork belly and rub it in, making sure to get your hands all nice and gooey. I put it in the oven and cracked the door. First, you cure the meat with a mix of salt, curing salt (Cure #1) and seasonings, just like you would cure regular bacon.