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Making Bacon Part 3 Recipe Video
|Coarse kosher salt||2 Cup (32 tbs) (Curing and salt is washed away)|
|Brown sugar||1 1⁄2 Cup (24 tbs)|
|Maple syrup||3⁄4 Cup (12 tbs)|
|Pork belly||12 Pound (with skin on)|
Calories 421 Calories from Fat 211
% Daily Value*
Total Fat 23 g36%
Saturated Fat 8.1 g40.6%
Trans Fat 0 g
Cholesterol 116.1 mg
Sodium 99.3 mg4.1%
Total Carbohydrates 15 g5.1%
Dietary Fiber 0 g
Sugars 14.7 g
Protein 35 g70.9%
Vitamin A 0.3% Vitamin C 1.8%
Calcium 4% Iron 8.8%
*Based on a 2000 Calorie diet
1.In a bowl, combine salt, brown sugar and maple syrup. Mix well.
2.Cut pork into manageable pieces and spread generous amount of cure rub on both sides.
3.In freezer bags, place the meat, seal, and pop the bags in refrigerator for 7-9 days. Turn the bags over everyday ensuring that the rub is getting into every part of meat.
4.After seven days, take meat out of the brine and rinse it well with cold water.
5.Pat it dry and place the meat on wire rack. Pop it back into the refrigerator for 12-24 hours before smoking.
6.Preheat the smoker to 175 degree F.
7.Place the meat on grill over indirect heat. Cover and smoke for 3-5 hours or until the internal temperature of the meat reaches 150 degrees. Keep checking and maintain constant temperature of the smoker.
8.Remove meat from smoker and allow it to cool.
9.Cut bacon into portions and pop in refrigerator if using in a day or two or freeze if using later.
Freeze meat after its cured and rinsed to last longer.
If you are not smoking, cut the outside skin, then into meal size portion, seal and pop it in freeze and cook as desired.
Before you rinse and pop it back into the refrigerator, cut a small piece of meat, fry in pan and check the salt content.
If the salt content is too high then wash it under cold water for about an hour.
For Making Bacon Part-1 check out this link - How to Make Bacon at Home
For Making Bacon Part-2 please check out this link - Making Bacon Part 2