Makin’ the Bacon

A few weeks back I decided it was time to try my hand at some side bacon.  I’ve made back bacon a few times and wanted to try something a bit different.  So, side bacon it is!  I was able to grab a beautiful 3lb slab of pork belly from Getaway Meat Mongers at the Seaport Farmers Market.

The 3lb slab cured in the fridge tightly wrapped for 6 days with a dry cure of salt, sugar and a touch of curing salt (Prague #1).  Twice a day I flipped the slab over to keep even coverage.  Once it was rinsed, it sat uncovered in the fridge for another 12 hours.

On smoking day, I dusted the pork belly with a good dose of Acadian Maple Products  maple pepper, a blend of local maple sugar and cracked black pepper and gave it some apple and hickory smoke until it reached 150 degrees internal.

Now I know why people say they will never go back to store-bought bacon once they have had it made at home.  The bacon both looked and tasted great!  It was my first time using curing salt and it really made a difference in the appearance of the final product.  For great step by step instructions on making bacon, visit The Virtual Weber Bullet.

Cured pork belly, rubbed and ready for smoke!

Cured pork belly, rubbed and ready for smoke!

Apple-Hickory smoked bacon with a touch of maple pepper!

Apple-Hickory smoked bacon with a touch of maple pepper!

Sliced and ready for the pan!

Advertisements

2 thoughts on “Makin’ the Bacon

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s