PEPPER BACON RECIPE RECIPES

Steps:

• Position wire racks on 2 rimmed baking sheets. Lay 1 pound bacon in a single layer on the racks and bake 7 minutes at 375 degrees F. Brush with maple syrup and continue baking until caramelized, about 25 minutes, flipping, brushing with syrup and seasoning with pepper every 5 minutes. Let cool 5 minutes on the racks.

Steps:

• Mix the salt, brown sugar, black pepper, bay leaf, onion, garlic, and thyme together and place in a large flat plastic container with a cover.
• Taste and adjust the seasoning before you add the Pink Curing Salt.
• Add the Pink Curing Salt and mix well.
• Add the pork belly to the container and spread the cure mix over the entire pork belly, being sure to press the mix into all the cracks and crevices of the belly.
• Cover and refrigerate for 10 days, turning the pork belly after 5 days.
• After day 10, remove the pork from the container and rinse with cold water; removing as much of the cure mix as possible.
• Discard the mix left in the container.
• Pat the pork belly dry, place on a wire rack in a sheet pan, and refrigerate, uncovered, for 24 hours to form a pellicle, or sticky skin.
• Preheat your grill or smoker to 300° F using a fire made of hickory wood and charcoal.
• Smoke the cured pork belly for 1 1/2 hours per pound at 200° to 215° F, or until the internal temperature reaches 155° F.
• Remove and let the bacon rest at room temperature for 30 minutes.
• Refrigerate the bacon before slicing to make it easier to cut.
• Fry the bacon slices in a hot cast-iron skillet over medium heat for 5 minutes on each side, or until crisp.