How to Make Bacon
With Ham Cures

Thoroughly rub the dry cure into the bacon. Wrap the bacon in a good plastic-lined butcher paper (freezer paper) and place in a 38° F cooler for about 6 days. The bacon is then removed from the cooler and rinsed well with lukewarm water. Let the bacon dry at room temperature for about 30 minutes.

Move bacon to the smokehouse, preheated to 135° F. With dampers wide open, hold in the smokehouse until the bacon is dry. Dampers are then closed to 1/4 open, applying smoke, and held until an internal temperature of 127-128° F is reached. Reduce the smokehouse temperature to 120° F and hold until the desired color is obtained. Remove and place in a coller overnight before slicing.