This is the second bacon cure I’ve used and while I love it, it’s not subtle. 8 days in the cure yields a potent bacon.
The original recipe calls for 5lbs pork belly. I was originally using 1lb chunks of pork belly – but now I think larger pieces are better (like 3lbs)
- 5 lbs raw pork belly
- 1/4 cup kosher salt
- 2 tsp pink curing salt #1 NOT Himalayan pink salt
- 5 tbsp coarsely ground black pepper
- 4 bay leaves crumbled
- 1 tsp freshly grated nutmeg
- 1/8 cup brown sugar or honey or maple syrup
- 6 cloves of garlic minced
- 1/4 cup pickling spice
- 1 tsp cayenne pepper
- Combine all dry ingredients in a mixing bowl. Whisk thoroughly.
- Rinse the pork belly under cold water. Pat completely dry with paper towels.
- Place the pork belly into a 2 or 3 gallon Ziploc bag. Using your hands, rub the dry mixture onto the pork belly. Rub it in GOOD! Make sure that all parts are covered evenly. Squeeze as much air out of the Ziploc bag as possible before sealing. Seal the bag and refrigerate for 8 days.
- On the 8th day, remove the belly from the Ziploc bag. (There should be liquid left in the plastic bag) Rinse the belly under cold water. Scrub off all of cure off of the belly. Using paper towels, pat dry. At this time, trim the belly to the desired width and length. Square it as much as possible. Allow the belly to air dry for approx 1 hour.
- After the belly has dried and the BGE is up to temp. place the belly onto the grill grate. Smoke the belly pieces until they reach an internal temp of 150F. Once the internal temp has been reached, remove the belly from the Egg. Wrap the belly in foil and refrigerate overnight. (cold bacon is easier to slice)
- 24HRS later… Remove the pork belly from the foil and slice into strips. A slicing knife or a meat slicer can be used.
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