How to make your own Smoked Bacon simplified version

I do not know any meat lover that hasn't cultivated the thought of trying to make his own bacon. Let's face it anything you will buy at your supermarket are industrial products that can't even hold a candle to the real thing unless you put the price in it. Also, you'll have a lot more latitude choosing your seasoning, choosing quality products as the basis of your masterpiece🤣, the kind of smoking wood that you want to use, possibilities are endless. 

This version is a simplified version using saumure (french word for curing liquid or Brine) instead of  curing salt (generally a mixture of table salt and sodium nitrite ) or commonly referred to as pink salt , not to be confused with Himalayan pink rock salt  ( will try to use it in another attempt to reach perfection...😂)

Homemade bacon is a lot easier than it sounds. All you need is some pork belly and a little time to create thick, juicy, delicious, bacon. 

One of the best things about homemade bacon, besides being able to brag about the fact that you can make it, is you end up with a thick bacon brick that can be sliced thick or thin or cut into little cubes, that we like to use instead of butter or oil when we’re making soups and stews or sautéing vegetables. It’s also pretty amazing when you’re trying to make a better BLT, burger, or anything that involves bacon.

HOW TO CURE AND SMOKE BACON

Think of this recipe as a good starting place when you’re learning how to cure and smoke bacon at home. Once you learn the basics, the options for different seasonings are endless, which opens up all sorts of culinary and probably coronary doors.