Directions

The Bacon

1. Grind spices together and add to the rest of the dry mixture. Mix everything by hand for even distribution.

2. Take beef belly on a flat surface and pat dry with paper towels.

3. Pour half of the curing mixture onto the work surface then lay beef belly on top, add the rest of the curing mixture. Work mixture into belly into all the nooks.

4. Put beef belly into a vacuum bag and add curing mixture on both sides of the belly flipping each side. Then double seal the vacuum bag. Don't over vacuum, to allow dry mixture to move around when it turns into a slurry.

   (You don't have to use a vacuum bag. A hotel pan or glass food storage container works. Layer the bottom with half of the curing mixture, lay the belly, then the rest of the cure on top covering the whole belly and sides. Cover with foil or lid.)

5. Refrigerate for 10 days.

6. On the 11th day, take the belly out and rinse off the spices under lukewarm water. Massaging between where the meat overlaps each other.

   

7. Refrigerate for another 24 hours.

8. The next day, set a wood pellet grill (or similar) to 180 degrees Fahrenheit and to a higher smoke setting, and smoke until beef belly internal temp is 150 degrees.

   Cooking temp of 180 is my preference as I like more time for the smoke to penetrate the belly.

   The picture below was taken just prior to pulling the belly off the smoker.

   

9. Let the belly cool. Then place the belly in a freezer ziplock bag and suck the air out as much as possible. Place in refrigerator and leave overnight. Wrap the belly with parchment paper to be tidy.

   

10. The next day, for those who have no slicer, use the Japanese method: Take beef belly out of the fridge and put it into the freezer for 1.5 to 2 hours (max!). This will make it easier to manually cut into thin slices.

    It is important not to over freeze the belly. This method is when there is no slicer.

    The picture below was taken just prior to moving the belly to the freezer.

    

11. The picture below was taken just after pulling the belly from the freezer.

    

12. Manual slicing is easier after the belly is placed in the freezer for 1.5 to 2 hours, max.

    

13. The remaining belly that is not sliced will make nice burnt ends. More info on that below.

14. I use two methods to cook the beef bacon. A carbon steel pan and my toaster oven on the Air Fry setting. Both came out great. Pictures of both methods below.

    

15. Carbon steel pan result:

    

16. Toaster oven result:

    

The Burnt Ends

1. Slice the remainder of the beef belly into cubes.

   

2. Add Xylitol, Honey, BBQ sauce, or preferred sweetener to caramelize the cube bacon.
   
   Measuring system? Eyeball it!

3. Set wood pellet grill to 400 degrees Fahrenheit and cook on a baking sheet until caramelized.

   

4. Add to eggs or salad or use as a garnish/hash.

5. ENJOY!