Side Of Bacon Recipe
thick sliced, house cured and smoked pork belly
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Ingredients
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Main Ingredients
Method
Preparation and Cooking
- 1
Curing the Pork Belly
In a bowl, mix together kosher salt, brown sugar, black pepper, smoked paprika, garlic powder, and cure #1. Rub the mixture thoroughly over the pork belly, ensuring it's well coated. Wrap the pork belly in plastic wrap and refrigerate for 7 days, flipping it every other day.
- 2
Rinsing and Drying
After 7 days, remove the pork belly from the fridge, rinse it under cold water to remove the curing mixture, and pat it dry with paper towels.
- 3
Smoking the Pork Belly
Preheat your smoker to 200°F (93°C). Place the wood chips in the smoker and add the pork belly. Smoke the pork belly for 3-4 hours, or until it reaches an internal temperature of 150°F (65°C).
- 4
Cooling and Slicing
Once smoked, remove the bacon from the smoker and let it cool to room temperature. Wrap it in plastic wrap and refrigerate until fully chilled. Once chilled, slice into thick pieces.
- 5
Cooking the Bacon
In a skillet over medium heat, cook the thick slices of bacon until crispy, about 5-7 minutes per side. Serve as a side.
