How to Make Locally Sourced Homemade Bacon and Canadian Bacon
This is our first time purchasing a hog, farm direct. These hogs are a Duroc mix, giving the meat some incredible marbling. We used a 7 day wet brine (1 gallon water with 1 cup Kosher Salt, 1 cup Brown Sugar, and 3 tsp Curing salt #1). This brine is ok for about 10lbs of meat. If you need to adjust for more or less meat, just change the curing salt. You'll need approximately 1tsp/lb.
We smoked with Cherry which is AMAZING for bacon. If you haven't tried it, you owe it to yourself to try it.
Smoke to 155F, internal.