Tuesday, August 20, 2013

Smoking Bacon, it's legal in Colorado...

Happy National Bacon Lovers' Day, 2013

To honor this fine day, and because I had 12 pounds of pork belly on cure and ready for smoking, I decided today would be the perfect day to make bacon!
I've posted the recipe in the past, but it only seems fitting to post it again, being National Bacon Lovers' Day, 2013
Yield: Four pounds
1 cup maple sugar (I order mine from Amazon.com In fact, I subscribe. Every three months I'm automatically sent 4 cups of Maple Sugar)
1/2 cup kosher salt
1 tablespoons black pepper corns, cracked
1 teaspoon dried thyme
3/4 teaspoon pink (curing) salt (not pink pepper corns) (Savory Spice Shop in the Denver area carries it, or again, AMAZON.COM)
1 bay leaf
1 four pound pork belly
Hickory or Apple wood chips soaked in water for one hour

Combine sugar, salt, peppercorns, thyme, pink salt, and bay leaf.
Place pork belly in a glass baking dish. Rub all sides and edges of the belly with dry cure mixture. Wrap the dish in plastic wrap and refrigerate for 7 to 10 days. Flip the belly every other day.
after 10 days in seasonings and maple syrup
Thoroughly rinse the pork with cold water and pat dry.
Set up your smoker. You have one right? Fill the water pan and get the wood chips smoking according to the manufacturer's directions. You may also smoke the pork on you grill placing soaked wood chunks on coals, or using a smoke box.
Smoke until pork registers 150 degrees, 1 1/2 to 2 hours.

Directions in a nutshell:
Cure the pork belly
Rinse the bacon
Soak the wood chips
Heat the wood chips
Smoke the bacon

READY?!?! GO!!!

No comments:

Post a Comment