Homemade Bacon Recipe - How to Cure and Smoke Bacon - AmazingRibs.com Maple Bacon
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2018-09-06に共有
AmazingRibs.com article on the science of curing meats safely: amazingribs.com/tested-recipes/salting-brining-cur…
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Adrenaline Barbecue products used in this video:
Slow 'N Sear: abcbarbecue.com/product/slow-n-sear/
Drip 'N Griddle Pan: abcbarbecue.com/product/drip-n-griddle-pan
22" Two Zone Cooking Grate with EasySpin: abcbarbecue.com/product/22-cooking-grate
For our professional recommendations on digital thermometers check out the following link:
abcbarbecue.com/product-category/thermometers/
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THE RECIPE INGREDIENTS:
3lbs Raw Pork Belly (skin Removed)
4 ½ teaspoons kosher salt
4 ½ teaspoons ground black pepper
3 tablespoons dark brown sugar
½ cup of Canadian Maple Syrup
¾ cup distilled water and lastly
½ teaspoon of Prague Powder #1
THE RECIPE METHOD:
In a mixing bowl (or directly into ziplock bag) add in kosher salt, ground black pepper, dark brown sugar, Maple Syrup, distilled water and lastly ½ teaspoon of Prague Powder #1. Once everything has been mixed together pour it into a 1 gallon ziplock bag then add the pork belly. Once everything is in the bag squeeze out the air as much as possible while coating the pork belly all over. Lastly, place the bag into a tray just in case there are any leaks in the bag and place it in the fridge for 3 to 5 days. Because the belly will release liquid as it sits in its brine, it will be important to flip the bag ever day that it’s in the fridge to help redistribute the juices and spices.
After 4 days in the fridge and a few flips this pork belly is fully cured and ready to prep for the smoke. The next step is to rinse off the surface to remove any large deposits of salt. With that our pork belly is ready to be smoked so it's time to get the Slow 'N Sear set up for cooking at 225F.
To do this place about 12 briquettes into the corner of the Slow 'N Sear and get them fully lit. Next fill up the remainder of the Slow 'N Sear with unlit briquettes along with adding 1 quart of boiling water into the water reservoir to help generate a bit of steam. NOTE: Make sure to wear gloves for added safety. Lastly add 1 to 2 small chunks of Maple wood for smoking, other great choices would be apple or hickory. Close the lid until the grill has reached 225F with clean smoke coming out of the grill.
With the grill ready to go, place the pork belly onto the grill and attach a leave in digital thermometer into the thickest part of the pork belly so that we can monitor the temp as it cooks. Once everything is done, close the lid and begin cooking at 225F.
After about 2 hours of smoking, our pork belly should have reached an internal temperature of 150F. It’s time to pull what is now BACON off the grill and place it in the fridge for 30 minutes or longer to cool. This will help with slicing as it is always easier to slice when cold.
Once cool, you can now slice it into strips and fry it up for your feast.
Enjoy.
For more Great BBQ Recipes using the Slow N' Sear visit www.abcbarbecue.com/
コメント (21)
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The recipe turned out delicious. My family was impressed with my first attempt at bacon. Thank you.
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I have been following this recipe for years and it is always perfect! Good recipe guys! I didn't know how good bacon could be until I started making my own.
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Tonight I finally finished slicing and Vac sealing my bacon. I spent the day rinsing, soaking and smoking it. I tried a few recipes with this batch and this is hands down the best. The Pork and Maple syrup both came from my in-laws farm here in PA. The ingredients couldn't be better. This bacon is Awesome! Thanks for sharing the recipe with us.
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I've been meaning to do bacon for a while now, and this video just sealed the deal. Amazing!
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Tried making bacon for the first time this week and will never buy from the store again. Had eggs and bacon for breakfast today and my wife and I couldn’t believe how good it was. Great video and easy to follow,thankyou 👍 love from across the pond 🇬🇧🇺🇸
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I made this last week....I never knew bacon could taste so good! You will never want to go back to store bought!
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I just butchered a pig for the first time yesterday. I was hoping to find a good instruction/recipe for making the bacon. So glad I found yours. I'm going to do it. Thank you.
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I have tried to make bacon a few times and it turned out ok. Using this recipe (I followed it exactly) it turned out great!! I will be making some more soon.
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I made this recipe and it was great,thank you!
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I can't wait ti try it! Thank you so much!
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Good looking bacon, Jabin. Going to give this a try. Thanks for sharing.
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This video is right on time! I just read Meathead's article on curing, got some"pink salt", prepping for my first bacon cure and smoke. I can hardly wait for the results! Thanks for the video encouragement!
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I've been looking for a cure recipe. This one looks simple and delicious!
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Great recipe! This looks simple and delicious...a definite recipe to try, thanks so much.
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I just made my first slab today after 6 days in a brine. Thank you for your video it really helped me through the process.
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Very nice Jabin! Love homemade bacon.
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Thanks for this easy, simple recipe. Made it following your instructions and it turned out superb. Way better than the bacon we buy at a specialty store at a small fortune Can$2.30 per 100 grams ouch!). Smoked the belly with an electric smoker using apple wood chips. Today we bought an electric slicer as it was too hard to slice it thin with a knife since our kids like them thin and crispy. So glad we jumped into this head first (bought the smoker, electric grinder, slicer, vacuum sealer, etc in the last 2 weeks so we don't have to overpay for something we can make ourselves). Currently have pepperoni smoking as I type this and will be buying another pig belly in a few days. But next time will ease off on the brown sugar a bit. Attempting to dry the grease from the fried bacon with a paper towel is tough as it sticks to it too much. Then again that may be the real maple we bought for this, I don't know. Next batch we'll leave in the fridge for close to 10 days for a deeper maple flavour. Great video, appreciate the detailed instructions.
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Ty so much Sns grill for the awesome lovely bork becon recipe n supper results I'm pleased and happy watching ur post from Tanga Tanzania Wow.
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I did mine and it turned out perfectly. Although mine never did turn into those magic burger patties 😉
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Great looking Bacon! I just finished making my 1st batch of bacon this weekend and also made Smashburgers on the Drip N Griddle pan. What a coincidence!
