We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies. Our cookie policy.
Smye's Lightly Peppered Bacon
0 Likes
Prep Time: 15 minutes
Cook Time: 180 minutes
Total Time: 1635 minutes
Homemade bacon: Cure pork belly, smoke with apple wood and hickory for a rich flavor without excess salt.
Ingredients:
5pounds skinless pork belly
0.25 cupbrown sugar
3.75 tablespoons non-iodized salt
3tablespoons paprika
3tablespoons red pepper flakes
2tablespoons groundblack pepper
2teaspoons pink curing salt
2teaspoons cumin seeds
2.5 tablespoons maple syrup
applewood chunks
hickory wood chunk
Instructions:
Begin by thoroughly washing the pork belly and then gently drying it. Combine brown sugar, salt, paprika, red pepper flakes, black pepper, curing salt, and cumin seeds in a bowl. Mix in the maple syrup and spread this flavorful mixture evenly onto the pork belly.
Seal the pork belly in a vacuum-sealed bag or a resealable plastic bag, ensuring all air is removed. Refrigerate for 7 to 10 days.
Take the pork belly out of the bag, give it a thorough rinse, pat it dry, and chill in the refrigerator while you preheat your smoker to 220 degrees F (105 degrees C) following the manufacturer's instructions.
Lay the pork belly, fat-side down, on the wire rack and put it in the smoker. Add 1 fist-sized applewood chunk and 1 hickory wood chunk to the smoke pan as per the manufacturer's instructions. Smoke for 1 1/2 hours. Add 2 more applewood chunks and smoke until the pork belly reaches around 150 degrees F (66 degrees C), approximately 1 1/2 more hours.
Take the pork belly out of the smoker and slice it to your liking. Refrigerate for about 30 days. You can freeze any extra bacon portions and thaw in the fridge when ready to use, maintaining its texture.