Smoked Bacon Belly #2

[gregbooras]

This is my second belly, the last one had a bit to much smoke for me, so I cut back on the wood and skipped the cold smoke.

Right now the belly is in the smoker I will post finished photos when it completes the smoke and when I slice it.

Smoked Bacon Belly #2
Rub/Cure:
1/8 cup sugar
1/4 cup salt
2 t #1 cure

Additional ingredients:
4 lb. Pork Belly skin on
Large Zip lock bag
¼ cup maple syrup
1/2 cup brown sugar

Wood:
2.4 oz. Kiawee
1.2 oz. Apple

Coat belly with rub, in a plastic zip lock add 1/2 cup maple syrup and 1/4 cup brown sugar and then add the belly. Place in refrigerator and flip every day for 7 days. Remove from refrigerator, rinse, dry and then sprinkle with ground black pepper, place on rack and put back in the refrigerator for 1 day.

Remove from refrigerator and place in smoker. Smoke at 180 degrees until the pork reaches 150 degrees. Once belly hits 150 degrees, remove from smoker and allow it to rest for 10 minutes, then remove the skin and cut off the sides and top as needed. Place the belly on a rack and back into the refrigerator covered lightly in wax paper for one day.
Remove from the refrigerator and slice.






Greg

 

[DivotMaker]

Aaaaahhhh...Bacon! 8)

 

[SconnieQ]

Sounds like a solid plan. Pretty similar to what I've done. Let me know how it turns out without the cold smoke step. I like my bacon pretty smoky, but it would be nice to skip that step if you think it has good smoke without.

 

[gregbooras]

The bacon turned out great, sweet with a bit of heat from the pepper!






Greg

 

[DivotMaker]

Making me very hungry!

 

[tnlyne]

Looks great Greg! I might try this path when I do bacon again. Mine is still "mellowing" as I think it was a bit smokey as well. It's improving though. Starting to taste the maple flavoring now and the smoke is lightening up after a few weeks in freezer.

 

[BedouinBob]

Greg, you have now be ruined for life. Once you have had real bacon, you can never have store bought again. 

 

[Pork Belly]

2.4 oz. Kiawee

I have not used this wood, what is the flavor similar to? I have never had Apple taste "too smokey"

Bacon looks good as does the biscuit, I need to master biscuits.

 

[gregbooras]

2.4 oz. Kiawee

I have not used this wood, what is the flavor similar to? I have never had Apple taste "too smokey"

Bacon looks good as does the biscuit, I need to master biscuits.

Brian,

Kiawe wood is from Hawaii and it is a slightly sweeter version of Mesquite.

The biscuit are very easy to make (this is a red lobster clone) with cheese.

Greg

 

[va_rider]

I think I'm going to try this recipe, but add a bit of Bourbon....  I've got some awesome looking belly lying around, and I've never made bacon yet...