EQ Bacon

Camp Cure Bacon

Classic EQ Style Smoked Bacon

Camp Cure Bacon is an equilibrium-cured bacon made from pork belly. Smoke at 180-200°F (82-93°C) and finish at an internal 150°F (66°C). Exact amounts scale to any batch weight in the DeepWoodz Smokehouse app for iPhone and Android.

Equilibrium curing is the most forgiving method there is. The cure is calculated against the exact weight of the belly, so it cannot over-salt no matter how long it sits — no rinsing, no guessing, no soaking a salty batch to rescue it. Salt, sugar, pepper and time.

• 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

Before you start

• How much Cure #1 per pound
• Venison to pork fat ratio