Winner Smoked Cured Bacon Recipe
Well this recipe is a winner for sure. I followed Kutas’ recipe pretty closely. For 16 pounds I used the following cure: 1 1/2 cup kosher salt approx 100 grams of cure #1 3 cups honey The taste is a little more “hammy” than the maple cure, which I like. It was just a tad too salty for my taste. You may cut back a little. Just a word of warning: cook it on lower heat than you would store-bought, it will burn. But cooked slow, you will get a wonderful aroma and it renders well. I love the taste of this bacon and will do it again and tweak until I get it perfect for me. A keeper!
Ingredients
16 Pounds of Pork Belly
For the Cure:
1 ½ cup kosher salt
Approx 100 grams of cure #1
3 Cups honey
Preparation
Rinse the cure off after 6 days in the fridge and let it sit at room temp for about 40 minutes.
Dry it in the Bradley for 1 hour at 140ºF (60ºC), then apply Hickory smoke until it gets to 127ºF (52.7ºC) (about 3.5 hours).
Turn the temp down to 120ºF (48.9ºC) and let it smoke for another half hour.
The taste is a little more “hammy” than the maple cure, which I like. It was just a tad too salty for my taste but not much. Next time I’ll cut back a little. I like this recipe and will do it again and try to dial it down to perfection in the future.
Hickory
Wood
The strong and sweet flavour of Hickory Bisquettes make it one of the more popular woods for smoking, and especially pairs well with poultry, beef, pork, game, water fowl, nuts, and cheese.
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