CURING BACK BACON RECIPES

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HOMEMADE BACON RECIPE | MICHAEL SYMON | FOOD NETWORK



Homemade Bacon Recipe | Michael Symon | Food Network image

Provided by Michael Symon : Food Network

Total Time 3 hours 30 minutes

Prep Time 30 minutes

Cook Time 3 hours 0 minutes

Yield 3 1/2 pounds bacon

Number Of Ingredients 8

5 pounds pork belly, skin on
1/4 cup kosher salt
2 teaspoons pink curing salt
1/4 cup packed dark brown sugar
1/4 cup honey (preferably chestnut honey)
2 tablespoons red pepper flakes
2 tablespoons smoked sweet paprika
1 teaspoon cumin seeds

Steps:

  • Rinse the pork belly and pat dry. Transfer to a resealable 2-gallon plastic bag. To make the spice rub, mix the kosher salt, pink salt, brown sugar, honey, red pepper flakes, paprika and cumin in a bowl. Coat the pork belly all over with the mixture.
  • Close the bag and refrigerate 7 to 10 days, flipping once a day, until the pork belly feels firm. It should take 7 days for a thin belly that is about 11/2 inches thick, longer for a belly that's 2 to 3 inches thick.
  • Remove the pork belly from the bag, rinse thoroughly and pat dry. Refrigerate the belly on a rack, uncovered, 48 hours.
  • Set up your smoker according to the manufacturer's instructions using applewood chips, and set to 200 degrees F. Smoke the pork belly 3 hours, or until the bacon reaches an internal temperature of 150 degrees F.
  • Remove the rind (optional), then slice and cook as desired. To store, wrap the bacon in plastic wrap and refrigerate up to 1 week or freeze up to 2 months.
  • Pink curing salt is a mix of salt and sodium nitrite. It keeps the meat pink and protects it from bacteria. You can find it at specialty food stores or online.

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Mar 22, 2019 · The first step in making bacon is curing it—that is, treating it with salt along with flavorings like black pepper or maple. Sugar is almost always added during this phase as well. In the days before refrigeration, curing was an essential step to extend …
From seriouseats.com
See details


HICKORY SMOKED BACON | BUY NOW | BURGERS' SMOKEHOUSE
After aging and curing, it's slow-smoked over Natural HIckory wood chips. It's then checked for quality and expertly packaged to prepare for shipment to your door. It takes us several days to make this bacon! This bacon is our traditional slice (approx. 6-8 slices per inch or …
From smokehouse.com
See details


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Your homemade bacon is done smoking when the internal temperature reaches 160 degrees. For this particular Clucky Dickens Farm homemade bacon experience, we smoked the meat at 180 degrees and it took about three hours to get done. Take the bacon back …
From afarmishkindoflife.com
See details