Simple recipe for delicious bacon!
Number of Servings:
- 1 KG piece of pork belly
- 1/4 Cup packed dark brown sugar
- 2 Tablespoon kosher salt
- 8 grams (~1 TSP) Prague Powder #1 (Measure this using scales, do not poison yourself!)
- 1/4 cup Real Maple Syrup
- 3 TBSP Cracked Peppercorns
- Using a sharp knife, remove the skin from the belly. Don't play with the pig nipples, that's just wierd.
- OK, go ahead and pinch just one.
- Discard the skin (or save it to make Cracklin!) In a bowl, mix up the salt, sugar, cure and pepper.
- Generously coat all side of the belly with maple syrop & apply th dry mix to all areas of the belly.
- Wrap tightly in several layers of pastic wrap and then place in an extra large freezer bag
- Store in the fridge for 7 days.
- Every day, flip the belly over to allow the released liquids and cure to even coat. Over the course of the week, you should notice the bellies firming up quite a bit as a result of the curing process.
- After 7 days, remove from pastic wrap and rinse the cure off
- Let the bellies form a tacky pellicle by allowing them to air dry over night in the fridge, on a wire rack. Without this step, your bacon will dramatically less smoky.
- Next day, smoke on your cooker, for about 6 hours until the bellies hit about 150 degrees internal temp.
- Let the bacon cool completely for easier slicing, but go ahead and cut off some NOW and fry it up! It should be good a couple weeks in the fridge, if you can last that long.
- I fry mine at a low temp to release much of the fat, but this stuff is so good, you WANT the fat in there.
- Try a couple of thick slices....this is nothing like what you are used to buying in the store.
- Don't have a smoker? Go buy one. In the meanwhile, you can add some liquid smoke to the maple syrup, and then use your oven to get this up to 150 degrees.
- I like to cool smoke mine (150 degees) for about 4 hours, using hickory, before raising the temp of the cooker up to 225 to finish it off for the last hour of so.