Bacon King USA
Original 5lb Slab Pork Bacon
Original 5lb Slab Pork Bacon
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Approximately 5 pounds (pre-cure weight) of the freshest bacon you will ever eat. We don't make it until you order it. The cure time is 10 days, the dry time is 2 days, 1 day for smoking and chilling, 1 day to package it for shipment. The process takes 14 days from the time I receive the Pork Belly. Plan ahead! We will only ship out on Monday to ensure your fresh bacon won't have any delay.
It comes in a full slab so you can cut it as thick or thin as you like. It is a cured meat product, so it doesn't have to ship to you cold...just put it in the fridge or freezer when you get it. We offer 2 kinds of pork bacon..."Simply Salty" with fresh cracked pepper (the best version like you get at the supermarket), or Maple Brown Sugar...mmmmm, delicious! All 2 versions smoked over hardwoods and ready to cook and eat.
Materials
Materials
- Pork Belly or Beef Navel
- 2.25% Kosher Salt
- .25% Pink Curing Salt #1
- Spices
- Brown Sugar (depends on kind)
Shipping & Returns
Shipping & Returns
- There is no shipping for this experience!
Weight
Weight
- Approximately 5 Pounds (will vary slightly...)
Finish the CURE!
Finish the CURE!
- Immediately put your pork belly in your fridge as soon as you get home
- for the next 10 days, you flip it every day...massage your meat, make sure all the spices and cure are evenly distributed
- after 10 days, take the pork belly out of the bag and wash it under running water...both sides. When you think you have washed it enough, wash it again
- let your BACON sit on a drying rack in your fridge for a minimum of 12 hours, up to 48 hours to form the "pellicle"
- Smoke/bake at 225 degrees until internal temp hits 150 degrees
- let rest for 1 hour and then chill it in the fridge overnight
- slice and enjoy the Gormet Bacon that YOU Created!
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