Smoking Bacon
19 ingredients
5 steps
Ingredients
- Two Types: Savory and Sweet
- Savory Bacon:
- 2 1/2 lbs Skinless Pork Belly
- 2 T. Kosher Salt
- 1 T. Coarsely Ground Black Pepper
- 1 tsp. Dried Thyme Leaves
- 1/4 tsp. Ground Cayenne Pepper
- 1/2 tsp. Ground Allspice
- 1/4 tsp. Chipotle Powder
- 1/2 tsp. Pink Curing Salt
- Sweet Bacon:
- 2 1/2 lbs Skinless Pork Belly
- 2 T. Molasses
- 1/2 C. Dark Brown Sugar
- 3 T. Kosher Salt
- 1/2 C. Unsweetened Apple Cider
- 1/2 C. Bourbon
- 1 T. Coarsely Ground Black Pepper
- 1 tsp. Pink Curing Salt
Directions
-
1Rinse the pork belly and dry it thoroughly. Trim it so that it forms a long rectangle.
-
2Combine the seven curing ingredients - either savory or sweet - in a gallon size zip-lock bag. Add the pork belly and seal, pressing out as much air as possible. Massage to distribute the curing mix evenly. Refrigerate for 7 days, turning the bag over once a day.
-
3Rinse the cure from the meat and pat dry with paper towels. Let the meat air dry in the refrigerator for 8 to 24 hours.
-
4Smoke at a high temp... try 250 deg, for 1 hour. Internal temperature should be in the 100's... between 120 and 150. Remove and set aside to cool.
-
5Once the slab has cooled completely, wrap in aluminum foil and refrigerate for at least 4 hours and up to 1 week. Before using, put the bacon in the freezer for 10 min; chilled bacon is easier to slice.
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