APPLEWOOD LUMBER RECIPES

Steps:

• In a medium size bowl, mix together the dry ingredients. Rub the seasoning over the both halves of the chicken. Cover the chicken with plastic wrap and place in the refrigerator for 1 hour.
• Place wood chips in the smoking tray of the grill. If you don't have this option you can make a packet out of aluminum foil and punch a few holes in the top of it with a fork and place directly on the hot coals.
• Place the chicken on a hot grill over medium-heat with the meat side down. Grill over the wood chips for 1 hour and 20 minutes. Cover, this will keep in the smoke and to prevent oxygen from igniting the smoking wood. After 30 minutes turn the chicken to its opposite side. The juices near the bone should run clear.

Steps:

• In a medium bowl combine the Brown Sugar (1/4 cup), Kosher Salt (1/4 cup), Honey (1/4 cup), Cayenne Pepper (1 teaspoon), Smoked Paprika (2 tablespoon), Ground Cumin (1/2 teaspoon), and Curing Salt (2 teaspoon), stirring until well mixed.
• Rinse the Pork Belly (5 pound) with cool water and pat dry with paper towels.
• Place the belly in the plastic bag and add half of the curing mixture to the top of the belly. Use your hands to rub it into the flesh, evenly coating. Flip over and rub the remaining curing mix onto the other side of the pork belly.
• Seal the bag, removing as much air as possible. Place the pork into a shallow baking dish, to catch any leaks and refrigerate. Flip the belly once a day for the next 7-10 days.
• Remove the pork belly from the cure and thoroughly rinse the pork. Use several paper towels to COMPLETELY dry the pork belly on all sides. Place a rack over a baking sheet and rest the pork belly on the rack. Refrigerate uncovered for a minimum of 6 hours or overnight.
• Now at this point, the bacon has cured. It can be sliced and cooked and will be absolutely delicious, but it won't have that smoky flavor that we all associate with bacon. To achieve that flavor, you have to smoke your pork belly.
• Add 3 cups of Wood Chips to a large bowl and fill with water. Submerge them in the water by placing a plate or some other weighted surface on top of the chips pressing them into the water. Soak for an hour.
• Meanwhile prepare the smoker according to your manufacturer's instructions. Preheat the smoker to 170 degrees F (75 degrees C). Add wood chips according to the manufacturer's directions.
• Place the pork belly directly on the grate and smoke until the internal temperature reaches 155 degrees F (65 degrees C). This will take 3-4 hours depending on how large of a pork belly you have.
• When the bacon is cooked, transfer to a wire rack and cool to room temperature. Wrap it in plastic wrap and refrigerate overnight.
• To cook, preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and place a wire rack on top of it. Set aside.
• Use a long, thin, sharp knife to slice the bacon. Lay the slices on the wire rack next to each other, but not touching.
• Bake for 15 to 20 minutes (maybe longer depending on how thick your slices are) or until crisp.
• Transfer to a platter lined with paper towels.
• Serve and enjoy!