Notice: Function _load_textdomain_just_in_time was called incorrectly. Translation loading for the wp-ultimate-post-grid domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /home4/cxuudkmy/public_html/thailand1dollarmeals/wp-includes/functions.php on line 6121

Notice: Function _load_textdomain_just_in_time was called incorrectly. Translation loading for the dino domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /home4/cxuudkmy/public_html/thailand1dollarmeals/wp-includes/functions.php on line 6121

Warning: Cannot modify header information - headers already sent by (output started at /home4/cxuudkmy/public_html/thailand1dollarmeals/wp-includes/functions.php:6121) in /home4/cxuudkmy/public_html/thailand1dollarmeals/wp-content/plugins/wp-recipe-maker/includes/public/class-wprm-print.php on line 127
Homemade Smoked Bacon - Thailand 1 Dollar Meals
Go Back

Homemade Smoked Bacon

This comes from a good friend and this recipe sounds spot on! Link to the shortcut is listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 minutes
Total Time 28 minutes
Cuisine American
Servings 0 Lot of bacon

Ingredients
  

  • 1 1/2 - 2 kilos slab pork belly, skin on, fatty preferred over lean, (3-4 lbs)
  • 3-4 tablespoons sea salt
  • 5 teaspoons sugar
  • 1 1/2 teaspoons pink salt
  • 4 jalapeños in escabeche, OR make from a shortcut
  • 4 cloves garlic, smashed and sliced
  • 2 bay leaves, torn into small pieces
  • 1 tablespoon black peppercorns, slightly crushed

Special Equipment Needed

  • smoker
  • apple and oak wood chips

Instructions
 

  • Rinse off the slab of pork belly and pat dry.
  • Mix together the salt, sugar, and pink salt. Sprinkle generously over all sides of the pork belly, then gently shake off the excess. Place the belly into a non-reactive dish (stainless steel, ceramic, glass, or plastic) or a large zip lock bag.
  • Blitz the jalapenos with 1-2 tablespoons of their liquid (pickling juice) in a food processor or blender.
  • Pour the blitzed jalapenos into a small bowl and add the garlic, bay leaves, and peppercorns, mix together then pour onto the pork belly, coat all sides with the mixture.
  • Place in the fridge for 5 to 8 days. Turn the pork belly over every other day. The meat is ready once it is reasonably firm when pressed. Remove the belly and rinse off the cure with cool water. Pat dry, place on an oiled rack and return to the refrigerator to dry uncovered, overnight.
  • Heat your smoker to 65 to 85 C (150 to 180 F) using apple and oak wood chips or any mix you prefer.
  • Place the pork belly slab in the smoker. The bacon is ready once it reaches 65 C (150 F) internal temperature - usually in about 3 hours.
  • Remove the bacon and allow to cool to room temp. Remove skin, slice to your preference, thick or thin, freeze in portions you commonly use.

Notes

I will price this when I can get a slab of pork belly in that weight. I will say Low cost for now.
Shortcut: Jalapeños in Escabeche.
Variants: 1. Use honey and brown sugar and omit the jalapenos. 2. Add cracked black pepper to all sides before smoking.
Recipe and photo provided by good friend, Susie Whitman and her recipe is here.
United States.