Smoked bacon

Votes: 5

Photo of the dish: Charles Masters

Time: 3 hours 30 minutes
Complexity: average

Smoked bacon - detailed cooking recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2.2 kg skinless pork belly
1/4 cup table salt
2 tsp pink salt for canning
1/4 cup brown sugar
1/4 cup honey
2 tbsp red pepper flakes
2 tbsp smoked paprika, sweet
1 teaspoon cumin seeds

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork, bacon, brown sugar, red pepper flakes, paprika, cumin, honey

Cooking the dish according to the recipe:

Rinse the pork belly and pat dry. Place in a 7-quart resealable plastic bag. In a bowl, combine the salt, pickling salt, brown sugar, honey, paprika, paprika, and cumin. Coat the pork belly with the mixture.
Seal the bag and refrigerate for 7 to 10 days, turning once a day to ensure the pork is well-seasoned. Thin cuts of pork will need 7 days, while thicker cuts will need up to 10 days.

Remove the pork belly from the bag, rinse thoroughly, and dry. Refrigerate for 48 hours.
Light the coals and maintain a temperature of 95 degrees Celsius. Place the pork belly on the grate and, using applewood chips, smoke for 3 hours, or until the bacon reaches 65 degrees Celsius.
Remove the rind (optional), then slice and cook as desired. Wrap the bacon in plastic wrap, refrigerate, and store for up to 1 week, or freeze for up to 2 months.
Exit: 1.5 kg.

Note

Hygroscopic (pink) canning salt is a mixture of salt and sodium nitrate (not to be confused with sodium nitrite, which prevents botulism). It preserves the sausage's pink color and imparts a delicious aroma. You can find this salt in specialty stores or order it online.

E251 - Sodium nitrate (food preservative)
E250 - Sodium nitrite (antioxidant and preservative)

If you don't have a smoker, you can make pork belly marinated in liquid smoke by roasting it in the oven at 225 degrees F until it reaches 160 degrees F on a candy thermometer (cooking time may vary; check after 2 hours)..