It sounds strange, but the nutty flavour imparted by peanut butter powder goes amazingly well with bacon! You can smoke this as well, but i find that the subtlety of the peanut flavour is lost. It’s easy to find peanut butter powder on Amazon, link here, or in Holland and Barrett, link here.

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  • 850 g pork belly
  • 27 g salt
  • 50 g brown sugar
  • 65 g peanut butter powder
  • 20 g black pepper, ground
  • 2.12 g cure # 1


  • Mix all the cure ingredients together and put in a zip lock freezer bag
  • Add the pork belly to the bag and make sure it is covered in the cure all over
  • Leave this in the fridge for 7 days, turning it over every day (this is important)
  • After 7 days take the belly out of the bag and rinse it and pat dry
  • Leave the belly in the fridge on a plate overnight
  • At this point you can hot smoke if you like (Preheat the smoker and slowly smoke the belly with hickory wood / chips until it reaches an internal temperature of 68c)
  • Otherwise hang at 75RH at 6c for a week and then slice
  • Slices can be cooked or vac sealed and frozen for later use!

How to eat it?


October 11, 2023
 in the 
Home curing


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