Smoked bacon – dry cured


  • bacon
  • salt
  • Prague Powder #2
  • black pepper
  • red pepper
  • brown sugar
  • powdered red paprika


  • acquire bacon with at least 50% meat
  • rub spices
  • add brown sugar, salt, Prague Powder
  • put bacon in a zip-lock bag
  • keep it in fridge for 6 days
  • on the day before smoking remove from zip-lock bag, wash in cold water
  • let the bacon dry in fridge overnight
  • smoke for 6 hours in 180F


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