This recipe for homemade bacon transforms a traditionally week-long process into a quick and flavorful 48-hour journey. Using a combination of brine, rub, and brine injection, the pork belly is cured and seasoned from both inside and out. After a short drying period, it’s smoked to perfection, delivering smoky, salty, and crispy bacon that’s ready to enjoy. Ideal for anyone with a smoker or grill, this method simplifies bacon-making while preserving its irresistible flavor.
Blog: Bacon in a Hurry: How to Make Homemade Bacon in Just 48 Hours
Homemade Bacon in 48 Hours
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