Homemade Bacon (Sugar-Free)

Ingredients
1lb Pork Belly, skin removed*
2 T. Barbecue of the Americas (use your favorite seasoning blend)
1 tsp. Smoked Sea Salt (I used #41, from Salt-Farm)

1 tsp. Ancho Chili Pepper

1/2 tsp. Granulated Garlic Powder

*Mine still had skin on, but you could ask for it to be removed for you. If the skin is still on, make sure you have a super sharp knife and be careful not to remove too much of the fat. Once removed, if you're feeling adventurous, sprinkle the skin with a little sea salt and bake (on a cooling rack-lined baking sheet) at 350F for about an hour or until crispy. Enjoy!

1. Mix spices in a small bowl and set aside.
2. Place pork belly in a large plastic bag. Add seasoning mix to the bag and rub into belly, to coat. Seal bag, making sure to squeeze out as much air as possible. 
3. Transfer to the fridge and let it hang out for 7 days, flipping on day 4. 

One week later:

1. Remove the pork belly from the fridge. 
2. Preheat oven to 225F. 
3. Place belly skin-side (side that once had skin) up on a baking sheet, fitted with a cooling rack.
4. Roast until internal temperature reaches 145F. 
5. Remove from the oven and let cool. 
6. Once cooled, cover with plastic wrap and transfer to the fridge to hang out over night.
7. Slice to desired thickness and cook (I like to bake mine, using a foil-lined baking sheet and cooling rack. Bake at 375F until cooked to your desired doneness). 

 

 

I found recipe inspiration for this bacon in one of my favorite cookbooks, Primal Cuts (p. 232-233).