Perfect Homemade Bacon Recipe from Scratch! | Chuds BBQ

Byamazingfoodstv


Today I smoke up a homemade bacon recipe, and it turned out amazing. Making bacon at home is perfect for beginners and lets you change the flavor profile and thickness. Give this recipe a try!

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Chud Bacon
400g salt
200g sugar
60g pink salt
15g garlic
15g pepper
5g sage
5g pepper flakes

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41 Comments

  2. Would 1/2 of this cure recipe work for just one 4 pound pork belly? I know you pulled just 3% weight from what you mixed up, but I was looking to have less "left over" cure – don't want it to go to waste just sitting around for too long

  3. Just used this smoking technique for my first batch of bacon but did a wet brine and only for 5 days instead of 7 and came out with a very ham like taste. Don't know where I went wrong besides either not curing long enough or the hot smoke it was reading 150 when I pulled it and smoked it at 185 for 7 hours. Have another half of a pork belly to try it again

  15. Hi my friend, I'm starting my own artisanal flavored smoked bacon business and I'm still trying flavors and smoking technics, I'd like to ask if you keep the skin on your pork belly or remove it, since I kept it and when I smoked it, I didn't know my smoker (off set type) and the one right next to the smoke hole got way too hot and the skin kinda got chewy and when I sliced it for the pan, got even more rubber like, so before removing it and ruining it I'd wanted to ask someone who knows about this because I think it was mainly my fail for overcrowding the smoker and putting one too close to the smoke exhaust, thank you in advance and have a terrific weekend.

  28. Forgive me for being a little slow , But if I mix your cure less the flavor spices like Garlic etc. would the bacon still cure. But Blandly. And could I mix my own flavor contrast and add to the basic cure. If so at what percentage would you add that custom mix to the base ?

  29. Is there a tip to gage the amount of the other spices to use if trying to make your own recipe? If using the salt(s) and sugar from this recipe, would 40g weight of other spices work?

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