EQ Bacon

Peppercorn

Peppered Style EQ Bacon

Peppercorn 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.

A peppered belly, with the pepper going on heavy enough to form a crust when it hits the smoke. Garlic powder underneath keeps it savory rather than sharp. This is the bacon for people who eat it plain and want to taste more than salt.

• Peppery
• Bold
• Smoky

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
• Garlic Powder

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 garlic powder together.
3. Rub the cure mix evenly over all surfaces 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, flipping every other day.
6. Remove from bag — do NOT rinse. Pat dry with paper towels.
7. Press coarse black pepper generously into all surfaces of the belly.
8. Place uncovered on a rack in the fridge for 12-24 hours to form a pellicle.
9. Hot smoke at 180-200°F with hickory or oak until internal temperature reaches 150°F.
10. Refrigerate overnight before slicing.

Wood

Hickory · Oak

Before you start

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