Pork HOME CURED SMOKED BACON

[RoadRunner18]

HOME-CURED SMOKED BACON​

HARDWOOD: HICKORY, CHERRY OR APPLE

COOK TIME: Smoke Time: Approximately 6 hours

EQUIPMENT:
* Large Aluminum Pan
* 2 - Large Plastic Oven bag or XXL ZipLock Bags
* Large Aluminum Baking Sheet
* Large Aluminum Meat Rack
* Vaccum sealer (optional)

INGREDIENTS:
* 3-Pound+ Pork Belly (Skin/rind removed)
* ¼ - Cup of Kosher Salt
* 1 – Teaspoon of Pink Curing Salt
* ½ - Cup of Dark Brown Sugar
* 3 – Tablespoons of Coarse Ground Black Pepper
* 1 – Teaspoon of Garlic Powder
* 1 – Teaspoon of Onion Powder

PREPARATION:
Curing Process
* Square off the Pork Belly until you have a rectangular piece.
* Lay the pork belly on the rimmed baking sheet.
* Mix the Kosher and Pink Curing Salt.
* Stir in the brown sugar, black pepper and garlic and onion powders.
* Sprinkle the dry brine on all sides of the pork belly and massage into the meat.
* Transfer the pork belly and any remaining brine to a large resealable plastic bag.
* Put the bag in the aluminum pan and refrigerate for 14 days.
* Flip the bag daily to redistribute the brine and accumulated juices.

Preparation for Smoking:
* After the 14-day curing period, rinse the pork well under cold running water, dry with paper towels, place it on a meat rack.
* Place the pork belly and meat rack in the refrigerator overnight.

YOUR COOK: SMOKING PROCESS:

1. Set and Pre-heat your cooker to 180 degrees (SuperSmoke)

2. Put the meat rack and pork belly on the grill grate.

3. Continue to smoke at 180 degrees until internal meat temperature reaches 150 degrees.

4. Once BACON reaches 150 degrees, remove from the cooker and allow to cool completely, patting any beads of fat off with a paper towel.

5. Refrigerate overnight. This allows the bacon to tighten up for slicing.

6. Slice the bacon into strips. Your Bacon can stay refrigerated up to 2 weeks or freeze for up to 3 months in zip lock bags, or up to 2-years vacuum sealed.

NOTES:
* Heat up a cast iron skillet when ready to fry. Goes well with 3-eggs over easy, home fried potatoes with onions and green peppers, sourdough bread toast and butter, and STRONG, hot Coffee! Enjoy!
* Other bacon recipe's and calculators for both wet and dry brining are found in www.makinbacon.net