Did someone say bacon? Curing, smoking, cutting my own bacon.

I love bacon, so when the idea popped into my head to try and make my own, you know I was onboard. But since I didn’t have a smoker, I thought that maybe I wasn’t going to be able to do it. But after many hours of researching and employing several methods to get to my end results… I MADE BACON! And, I did it without a smoker. For. Reals.

Here is a link to the Pink Curing Salt (Prague Powder #1– Affiliate Link) – https://amzn.to/3upMDf1
Here is a link to the High Plains Spice Company. I used South Platte 6 Pepper Seasoning Blend – https://highplainsspicecompany.com/shop/south-platte-6-pepper/


Bacon (Pork Belly)

Ingredients

  • 5 pounds pork belly, skin on (or you can trim it off if it grosses you out)
  • 1/4 cup kosher salt
  • 2 teaspoons pink curing salt (not table salt)
  • 1/4 cup packed dark brown sugar
    1/4 cup honey (preferably chestnut honey)
  • 6 Tablespoons of spice blend of your choice, I used South Platte 6 Pepper from High Plains Spice (link above)
    • For example: 2 tablespoons red pepper flakes, 2 tablespoons smoked sweet paprika,
      1 teaspoon coriander

Directions
1. Rinse the pork belly and pat dry.
2. To make the spice rub MIX, mix the kosher salt, curing salt, brown sugar, honey, and spices n in a bowl.
Massage the spice rub mix into your pork belly.
3. Transfer to a resealable 2-gallon plastic bag or FoodSaver bag. Seal and refrigerate for 7-10 days.
4. Remove the pork belly from the bag, rinse thoroughly and pat dry.
5. Place pork belly on a baking rack over a tray and set in front of a fan for 1-2 hours (turning every 15
minutes) or until an obvious crust is on the red parts of the belly. Alternatively you can refrigerate
uncovered for 48 hours.
6. Smoke your belly
If using a smoker: Set up your smoker according to the manufacturer’s instructions using applewood
chips, and set to 200° F. Smoke the pork belly 3 hours, or until the bacon reaches an internal temperature
of 150° F
If using your oven: In a roasting pan, layer large sheets of foil in the bottom and over the sides (make
sure you have enough foil to wrap the belly in a large package without it touching the belly). Place your
wood chips in the bottom of the pan (on top of foil) and set a cooking rack over the top. Put the pork belly
on the rack (don’t allow it to touch the chips). Place the thermometer in the thickest part of the meat and
wrap the foil around the belly as carefully as you can without it touching, but ensuring that you seal air
around the belly (for the smoke). Place the roasting pan on your oven burner and turn on med-high heat.
When the chips start to smoke and there is a steady stream coming from the cracks (takes 3-5 minutes),
pop it into 200° F oven and cook until your bacon reaches 150° F
7. Allow your belly to cool completely, then wrap and return to the fridge for 12-24 hours.
8. Remove the rind (if you haven’t already), then slice and cook!

#Bacon
#PorkBelly
#AdventuresinEverydayCooking

****
MERCH is here: http://tee.pub/lic/zCPUJ9t3EZk
Visit my website at http://www.AdventuresinEverydayCooking.com
My Patreon https://www.patreon.com/adventuresineverydaycooking
My Pampered Chef website https://www.PamperedChef.com/pws/AECHeather/
Find me on Facebook at https://www.facebook.com/AdventuresinEverydayCooking
Find me on MeWe at https://mewe.com/group/5ff658139197222258ac649b
Follow me on Twitter at https://twitter.com/AECHeather
Follow me on Instagram at @AdventuresinEverydayCooking

 




Be the first to comment

Leave a Reply

Your email address will not be published.


*