Brown Sugar Red Pepper Bacon

Curing is caring! If you are going to spend the time it takes to properly cure meat, you’re already more invested in flavors than most people out there! Something shockingly delicious is born from weeks of turning and curing, before a full day of sensory overload hickory smoking. The aromas that come lofting from the smoker on the day all of these elements come together is not only worth the wait, but it’s a one in a million kind of first taste. It will not disappoint!

Braddock’s Bacon Cure Recipe:

½ cup salt

2 tsp Pink Curing Salt (Prague Powder #1)

½ cup brown sugar

½ cup honey

¼ cup red pepper flakes

¼ cup smoked paprika

2 tsp toasted cumin seeds, ground

Zest of 2 oranges

MIx all ingredients together thoroughly. Spread and rub into pork belly. Place in bags and remove all air.

Cure 10 days, turning daily. On day 10 rinse off rub and pat dry, coat with black pepper and place uncovered in the fridge 24 hours so it can form a pellicle.  In the morning it’s on the smoker over hickory nuts!

Smoke 3 ½ hours or so, internal temp should reach 150. Remove from smoke, cool completely and enjoy. Wrap and freeze what you are not going to use. .



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Our dedication to being shockingly delicious and using the highest quality ingredients is backed by a shipping method to ensure that you receive fresh bread with a hearty shelf life (up to six months in the freezer). 
We ship our bread frozen. That can get expensive. By setting a minimum spend of $50.00, we can ship the bread frozen with customer-friendly shipping rates. 

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