Meat (pork belly) 2,270 g 5 lbs
Salt (kosher - not ionized) 2.5% 57g
Sugar (cane or golden) 1% 22.7g
Cure #1 (pink or prague) 0.25% 5.7 g
- not Himalayan
Black Pepper 2% 45 g
Instructions:
1. Write the date on an extra large freezer bag or reusable tub if you prefer. Mix all the spices in your container. You can use any sugar ingredient, including maple syrup. This note is relevant for all my northern neighbours with their abundance of maple trees on their property and lots of spare time in the spring to boil delicious pure maple syrup!
2. Toss the meat into the bag, squeezing as much air out as possible. Caress the spice blend unto the meat as much as possible. Don't spend too much time on this at this point.
3. Place your meat into the fridge.
4. On a daily basis, flip the meat in your container. As each day progresses, you should note additional fluid in the bag as the salt works its magic on that bacon goodness. At this point, spend some time massaging the fluid into the meat. Remember to flip the meat on a daily basis as it stands in the refridgerator.
5. Continue this marinating process for five to ten days. I always prefer maximum marinade. Unfortunately life sometimes doesn't allow us to keep to our schedules. When I can't smoke the meat after 10 days, I drain the fluid from my meat and set it in the freezer.
6. Now fire up the smoker! I remove the meat from the bag and let it sit on a cooking rack to dry it out and get it to room temperature. Some have suggested rinsing the meat once removed from the bag. To me, it seems a waste to wash away that spicy goodness on the meat. You can regulate this step based on your salty preference and adjust with each batch. I do pat the meat with a paper towel though.
7. I smoke the bacon for three to four hours at between 160 to 180 degrees fahrenheit. I try to slowly ramp the meat up to 140. I ensure the last 20 minutes i peak at 150 to 160 degrees. Use a probe. In the winter, I leave it in cold to cool it down immediately after the cook. Otherwise I will throw the rack in the freezer to cool it down.
8. Once the bacon is cool, I slice it and then vacuum seal. Voila
Final Notes:
- Vacuumed sealed bags will last at least a year. I often don't even bother since the shelf life is about 2 weeks in my house.
- Remember the bacon is cooked! Just slightly reheat for breakfast, don't cook it to death. Alternatively you can throw it directly onto a BLT sandwich.
- I cut uneven ends and sides into small cubes for salad and I throw it into my Bigos.
Safety.... you can't cook based on colour or look of the meat. You can overcook, which is a pity for all the time invested. Buy a probe for temperature reading and ensure the health of those eating your food.
Enjoy my meatatarian friends !!!!
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