EQ Bacon

Peppercorn

Peppered Style EQ Bacon

• 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