|Recipe: Home Cured and Smoked Bacon|
- 7 lb. Pork Belly (unsliced)
- 1/4 cup Turbinado Sugar
- 2 tablespoons Maple Sugar
- 1 cup Kosher Salt
- 1/4 cup Course Ground Black Pepper
- Airtight Container for Curing
- Chimney Starter
- Lump Charcoal to fill Chimney Starter
- • One Chunk Hickory, one Chunk Apple wood
- To Cure the Bacon: (This will take several days.) Cover the pork belly with sugar, salt, maple sugar and black pepper. Put the belly in non-reactive container with a rack to keep the belly off the bottom of the container. Allow for air to circulate on all sides. Every morning remove the bacon slab from the container and drain liquid from it. Rinse it out. Repeat this every morning for at least five days. Seven or more is better. Sprinkle more salt to the bacon each day as this is what draws the moisture out of it. After the five or more days, rinse the pork belly thoroughly and then re-rub fully to prepare for smoking.
- To Smoke the Bacon: Use a chimney starter at the bottom of the EGG instead of the cast iron charcoal grate. Fill chimney with lump charcoal. Add one chunk of hickory and one chunk of apple. Light the chimney and stabilize temperature at 145°F. The chimney burns the charcoal correctly and efficiently but uses a smaller fuel source that can control the temperature and cook for many hours. Smoke until bacon reaches 140°F internal temperature or about 5–6 hours.
- Remove from heat and let cool.
- Wrap and store in the refrigerator.
- Slice as needed and cook as with packaged bacon.
Curing and Smoking time: While the hands on time for this recipe is fairly minimal, please allow 5 days of curing and most of a day for smoking.
Pork Belly Sourcing: Sometimes pork belly can be a little difficult to find. We get ours from Restaurant Depot, but Roseville Meat Company, Corti Bros. or your local butcher should also be a source for some of our EggNation members. A whole belly typically weighs around 15 pounds and butchers may cut it up to make it more saleable. Expect to find around a five pound piece at a store.
©2012 The BBQ Pro.