COSTCO VACUUM SEALER RECIPES

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HOW TO SMOKE YOUR OWN BACON AT HOME - SMOKED BBQ SOURCE



How to Smoke Your Own Bacon At Home - Smoked BBQ Source image

Delicious smokey, maple bacon has to be the king of cured pork products.

Provided by Mat Cotton

Categories     Appetizer    Breakfast    Snack

Total Time 11055 minutes

Prep Time 10095 minutes

Cook Time 240 minutes

Number Of Ingredients 7

9.5 lb whole pork belly
9 tbsp salt
? cup sugar
? cup brown sugar
1 tbsp fenugreek powder
1 tbsp paprika
1 tsp garlic power

Steps:

  • Prepare curing rub by mixing all dry ingredients.
  • Remove skin from pork belly with a sharp knife.
  • Apply the cure to pork belly, making sure to cover entirely.
  • Place pork belly into large ziploc bag or sealed container, and refrigerate for a week.
  • Flip daily, making sure the cure liquid covers the flipped side.
  • After a week, remove from fridge and give the it a thorough rinse to remove the cure.
  • Pat dry, and return to fridge on a rack over a tray overnight to dry and for pellicle to form.
  • Set up your smoker to run at 200°F, and smoke the pork belly until it hits an internal temp of 160°F, around 3.5-4hrs. Check internal temp regularly to avoid overcooking.
  • Cool, then chill in fridge overnight.
  • Slice to desired thickness and store.

Nutrition Facts : CarbohydrateContent 131 g, ProteinContent 406 g, FatContent 2285 g, SaturatedFatContent 833 g, CholesterolContent 3103 mg, FiberContent 3 g, SugarContent 122 g, ServingSize 1 serving

HOW TO SMOKE YOUR OWN BACON AT HOME - SMOKED BBQ SOURCE



How to Smoke Your Own Bacon At Home - Smoked BBQ Source image

Delicious smokey, maple bacon has to be the king of cured pork products.

Provided by Mat Cotton

Categories     Appetizer    Breakfast    Snack

Total Time 11055 minutes

Prep Time 10095 minutes

Cook Time 240 minutes

Number Of Ingredients 7

9.5 lb whole pork belly
9 tbsp salt
? cup sugar
? cup brown sugar
1 tbsp fenugreek powder
1 tbsp paprika
1 tsp garlic power

Steps:

  • Prepare curing rub by mixing all dry ingredients.
  • Remove skin from pork belly with a sharp knife.
  • Apply the cure to pork belly, making sure to cover entirely.
  • Place pork belly into large ziploc bag or sealed container, and refrigerate for a week.
  • Flip daily, making sure the cure liquid covers the flipped side.
  • After a week, remove from fridge and give the it a thorough rinse to remove the cure.
  • Pat dry, and return to fridge on a rack over a tray overnight to dry and for pellicle to form.
  • Set up your smoker to run at 200°F, and smoke the pork belly until it hits an internal temp of 160°F, around 3.5-4hrs. Check internal temp regularly to avoid overcooking.
  • Cool, then chill in fridge overnight.
  • Slice to desired thickness and store.

Nutrition Facts : CarbohydrateContent 131 g, ProteinContent 406 g, FatContent 2285 g, SaturatedFatContent 833 g, CholesterolContent 3103 mg, FiberContent 3 g, SugarContent 122 g, ServingSize 1 serving

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