EQ Bacon

Cold Smoke Reserve

Cold Smoked Style EQ Bacon

• Delicate
• Smoky
• Traditional

Smoker temp

<90°F (32°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 10-14 days (longer cure recommended for cold smoke), 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 firm pellicle.
8. Cold smoke at under 90°F for 6-12 hours. Use a smoke tube or cold smoke generator.
9. For deeper smoke flavor, do multiple 4-6 hour sessions over 2-3 days, refrigerating between sessions.
10. Refrigerate overnight before slicing. Remember: cold smoked bacon must be cooked before eating.

Wood

Apple · Cherry · Alder