EQ Bacon

Camp Cure Bacon

Classic EQ Style Smoked Bacon

• Smoky
• Savory
• Classic

Internal temp

150°F (66°C)

Smoker temp

180-200°F (82-93°C)

Bloom

12-24 hours (pellicle)

What goes in it

• Kosher Salt
• Cure #1
• Brown Sugar
• Coarse Black Pepper

Amounts are calculated for your batch weight in the app — including the cure, which is held at a fixed, food-safe rate.

The meat

Pork Belly

How it's made

1. Weigh the pork belly on a digital scale. Calculate all cure amounts as percentages of this weight.
2. Mix salt, Cure #1, brown sugar, and black pepper together thoroughly.
3. Rub the cure mix evenly over the entire surface of the belly.
4. Vacuum seal or place in a zip-lock bag with air removed.
5. Cure in the refrigerator for 7-14 days (1 day per 1/4" thickness + 2 days), flipping every other day.
6. Remove from bag — do NOT rinse. Pat dry with paper towels.
7. Place uncovered on a rack in the fridge for 12-24 hours to form a pellicle.
8. Hot smoke at 180-200°F until internal temperature reaches 150°F.
9. Refrigerate overnight before slicing.

Wood

Apple · Hickory · Maple