From-Scratch Cold-Smoked Bacon
Real bacon, cured and cold-smoked from a raw pork belly — a rite of passage in charcuterie. Beech and juniper give it deep northern character. Cure #1 here is safety, not flavor.
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Ingredients
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- — MAIN —
- — DRY CURE (per 5 lbs belly) —
Method
Confirm you understand the risks
This recipe involves a food-safety-critical technique — cold smoking, raw or lightly-smoked fish, or taro (luau) leaf cookery. Each carries real risk if cure ratios, sourcing, temperatures, or cook times are wrong. Before following these steps, please review our food-safety guide and confirm the technique with at least one other reputable source (USDA, FDA, or a published reference).
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