Homemade Smoked Paprika Bacon (Oven-Baked & Cured)

🥓 Homemade Smoked Paprika Bacon (Oven-Baked)

Yield: ~2.5–3 lbs cured bacon
Prep Time: 10 mins + 5–7 days cure
Cook Time: 1.5–2 hrs
Storage: Refrigerate up to 7 days or freeze sliced portions

🧂 Rub Ingredients:

• ¼ cup kosher salt
• 2 tbsp smoked paprika
• 2 tbsp brown sugar (or coconut sugar)
• 1 tbsp coarse black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp crushed red pepper flakes (optional)
• ½ tsp ground coriander (optional)
• Optional (for full curing): ¼ tsp pink curing salt (Prague Powder #1)

🥣 Curing Instructions:

1. Mix rub ingredients in a bowl.
2. Rub evenly over entire surface of the pork belly.
3. Place in a large zip-top bag or non-reactive container.
4. Refrigerate for 5–7 days, flipping once daily.

💨 Dry & Bake:

1. After curing, rinse off rub under cold water and pat dry.
2. Place pork belly on a wire rack over a baking sheet.
3. Refrigerate uncovered for 12–24 hours to develop pellicle.
4. Preheat oven to 200°F (93°C).
5. Bake until internal temp reaches 150°F (about 1.5–2 hours).
6. Let cool. Refrigerate to firm before slicing.

🍳 To Serve:

• Slice thick or thin.
• Pan-fry or bake slices to desired crispness.
• Store in fridge for up to a week or freeze slices for later use.