Salt cured and smoked beaver belly.
A nice fat, spring beaver would be best for this, but I’ve definitely made it with some leaner game. Making bacon is super easy and requires very little work, just a bit of patience. I usually omit the pink curing salt, but if you are looking for that classic bacon flavor it is essential to include. I like a little heat, but if that isn’t your thing just leave out the red pepper. After a few times you’ll want to start playing around with different flavors.
I almost exclusively use alder wood to smoke, because I have it available in abundance, but obviously apple, hickory, maple, cherry or mesquite would be all amazing, whatever is available to you.
Beaver Belly Bacon
Ingredients
- belly of one beaver try to leave on as much fat as possible when cleaning
- 1 cup brown sugar
- 1/2 cup kosher salt
- 2 tbsp black pepper coarsely ground
- 2 tsp red pepper flakes (optional)
- 1/2 tsp pink curing salt (optional)
Instructions
- Combine sugar, salt, black pepper. Add curing salt and/or rered pepper flakes (if using). Mix.
- Pat dry belly and rub in sugar mix on all sides. Wrap belly in plastic wrap, packing the excess sugar mixture all over, gently wrap but don't seal fully (leave open ends to allow any fluid to drain)
- Store in a cold place for 5 to 7 days, check on it and turn daily. Belly is fully cured when firm all over.
- Rinse off mixture, pat dry. Place on a rack and allow to air dry for an hour or so, until tacky to the touch
- Cold smoke for 10 hours or hot smoke for 1 hour.