Celebrate National Bacon Lovers Day with 18 Seaboard's House Cured Bacon

All photography by Stacey Sprenz, Tabletop Media Group

It's one of our favorite days, ever. National Bacon Lovers Day is August 20th and we are celebrating with Chef Jake Wood of 18 Seaboard. 

Did you know, the average American consumes 18 pounds of bacon each year? (Source: Mental Floss). It's no wonder there's a dedicated holiday to bacon lovers!

Try Chef Jake Wood's recipe for 18 Seaboard's House Cured Bacon, listed below. 

CURE MIX
1 raw pork belly
1 cup #1 pink curing salt
1 cup brown sugar
1 tbsp fresh ground black peppercorn

PROCEDURE
I rub the entire belly with the cure mix making sure I am applying pressure to ensure I the rub penetrates the protein and fat. Once I am sure, I circle back around with a light coat of cure mix on the whole belly. That will sit in our walk in cooler for up to 10 days.

Once we pull that out we smoke the belly above our wood fire grill for up to 6 hours at a very low heat. 

Cool and slice to desired thickness. Use as any good bacon lover would :)

"Devils on Horseback"

1 piece of grilled bacon (1/2" thick)
1.5 oz chevre goat cheese
2 fresh figs (slice into thin rounds)
6 fresh blueberries (slice into thin rounds)
Finish with Sea Salt and desired amount of Crystal Cane Syrup**

**Equal parts crystal hot sauce and lyles golden cane syrup blended