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We hope you got benefit from reading it, now let’s go back to smoked & cured bacon recipe. You can cook smoked & cured bacon using 8 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to cook Smoked & Cured Bacon:
- Provide BACON RUB(cure)
- Use 5 c kosher salt
- Provide 1 c brown sugar
- Take 1/4 c red pepper flake
- Get 1 teaspoon pink salt
- Prepare 1 tablespoon black pepper
- You need pork belly
- You need 1 washed & well dried pork belly
Steps to make Smoked & Cured Bacon:
- Combine all ingredients for the bacon rub, mix well. Once combined, place into a proper storage container. You will not need all of the mix for this recipe.
- After preparing the pork belly, rub liberally with the bacon rub. Coating the entire belly on both sides. Place the belly into a container, and store in the refrigerator for 5 days.
- After 5 days of curing: Wash away the rub, dry well, and place the bacon in a smoker @ 240°, fat side up, using mesquite wood for smoke. Remove bacon at 185° and allow to cool to room temp.
- After allowing to cool, wrap well with plastic wrap and refrigerate 24 hours.
- If possible use a electric slicer to create beautiful slices of homemade bacon. Hand slice if needed, but don’t cut too thick!! Refrigerate in a proper container.
If you post an image please make your first comment the items you smoked, the rub used (recipe is better), the temp, time, and smoker used. The Smoked Egg Company has the world patent on an advanced smoking technique that stops the ageing process in eggs. Our cold-smoked eggs are taking Australia by storm. From bacon to pulled pork to whole turkeys, fish, and corn on the cob, these delicious recipes will fill up your smoker! In Northern countries I always tried to buy smoked cod to taste with beer and vodka as snack, or as a plain meal for dinner.
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