After seven days (the meat should feel firm ), take it out, rinse off all the seasonings under cold water and soak in fresh cold water for 6 hours or overnight. This helps to remove the extra salt but doesn’t remove the flavor from the cure. Drain the meat and pat it dry. If possible allow it to rest for 24 hours in the fridge on a cooling rack for better airflow. This helps the smoke really adhere to the meat.
Next mix up the dry rub for the cooking process. I like to add this to reinforce the flavors and add a gorgeous crust to the finished bacon. It’s important to be very careful with adding salt to this mix or it will be too salty. Spread the dry rub on a cookie sheet (with sides) and dredge the meat. The cookie sheet makes a great transport to the grill.
If you have a smoker or a grill, you can smoke the bacon. I use my Weber kettle grill and it works beautifully. Build a small fire with hardwood lump charcoal. When it starts to glow stir the coals so they sit deep in the grill. If you have a small grate in your grill place it TOP of the burning coals. Carefully place the tinfoil packet or the soaked woodchip on the grate, replace the grill grate and put the bacon on keeping it away from the hottest direct heat. Cover the grill with the vents open, and let smoke for 30 minutes, checking after 15 minutes. Turn and repeat. Check the internal temperature, it should be 150º. If it isn’t and you are happy with the level of smokiness, you can cook the bacon in a 200º oven until its done.
Let it cool and refrigerate it until you’re ready to cook it.
But I know. You won’t be able to wait.
So cut off a piece and cook it. Taste it, savor it.
Congratulations! It’s bacon!
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