Reno Provisions Bacon

(courtesy of Damon Ewasko, head butcher at Reno Provisions. Serves 4)

“Pork bellies usually come in packages of about 10 to 12 pounds, cut into pieces of about four pounds each,” he says. “This recipe will cure about four pounds.”

4 pounds of pork belly

1 cup brown sugar

½ cup kosher salt

¾ teaspoon pink salt

1 tablespoon onion powder

1 tablespoon cracked black pepper

Massage these dry ingredients onto pork belly and place in large plastic zipper bag. Press out excess air from bag and place pork belly in refrigerator for seven to 10 days, flipping bag around every day. At around nine days, bacon should be firm and can be removed from plastic bag and rinsed.

Dry rinsed bacon on a rack and place onto a sheet pan in the refrigerator overnight. Then, place belly in 225 degree F smoker until internal temperature is 150 degrees (about an hour and a half).

If you don’t have a readily available smoker, create a ratio of ¼ liquid smoke and ¾ water, mixed together. After rinsing off bacon, brush wet mixture on bacon before drying in refrigerator. Preheat oven to 225 degrees F and place belly on sheet pan on oven rack for an hour and a half, or until internal temperature reaches 150 degrees F. Cool, then refrigerate or enjoy immediately.