After the bacon has been in the freezer for a couple hours, it is ready for slicing. Sodium nitrate, when mixed in the meat or coated on the meat, preventing bacteria from growing. Soooo good. Here is a pork belly that is about 4 pounds in size. But pay attention to the raw material. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset. Trim the meat side of the belly to remove any loose pieces of fat. Our Privacy Promise, Terms of Service, Code of Ethics. Save the fat for up to a month and use it to fry. Then hang slabs in front of a fan for an hour or so, and they will be dry enough to smoke. I can’t see the difference, except that moisture draws more smoke, correct? If you are smoking more than one pork belly, measure out this mixture separately for each belly. Weber’s Genesis line has long been one of the most popular choices for gas grillers. Thickness matters! Let sit in refrigerator for 8 days. Procedure. Use the griddle for bacon, eggs, and home fries. I love the finished product. But my favorite is. It is absolutely positively without a doubt the best bargain on a smoker in the world. Cold bacon is easier to slice. Hoosier Hill Farm Prague Powder No.1 Pink Curing Salt, 1 lb. These are perfect for hooking into the pork belly. This is just the method that I use, because I find that this amount of drying helps the smoke to really absorb. But pay attention to the raw material. Check out this page for our glossary of all the different types of bacon around the world, Click here for more on cold smoking and why I do not recommend it, as the AmazingRibs.com science advisor Dr. Greg Blonder has proven, smoke sticks better to wet surfaces, Meathead, The Science of Great Barbecue and Grilling, Once You Make Maple Bacon, You'll Never Get Store Bought Again, If You Like Spicy Sweet Bacon, You Have Try This Asian Style Bacon Recipe, Candied Bacon: The Greatest Sweet And Salty Combination Ever, Mouthwatering Smoked Pork Belly Burnt Ends Banh Mi, Melissa Cookston's Grilled Bacon Wrapped Stuffed Shrimp Recipe, Andrew Zimmern's Bacon "Dog" With Jalapeño Jelly And Slaw Recipe, Grilled Candied Bacon and Egg Bread Bowl Recipe, Click here to learn more about benefits to membership. No spam. thank you so much. Hot bacon can melt a plastic tub, so be careful. This helps them firm up for much smoother slicing. This website is filled with lots of recipes highlighting my culinary journey. All text, recipes, photos, and computer code are owned by AmazingRibs.com and protected by US copyright law unless otherwise noted. When shopping, ask your butcher to order some fresh, unfrozen, raw side or belly bacon slab, unsliced. This is great as it allows you to monitor the temperature of the meat, without opening the door. Turn them over each day to ensure that the cure coats each side and that the belly is properly cured. Steve – I actually just smoked a 3lb belly last weekend. Cold smoking bacon is a much longer process and more closely resembles the bacon you would buy in the store. I could keep going. I am not sure if it’s absolutely necessary. This is the first propane smoker with a thermostat, making this baby foolproof. Use a knife to cut around the skin, so that you can get a grip. 6) Wrap it tightly with several layers of plastic wrap, and then a layer of foil, and refrigerate for up to 2 weeks or freeze for up to 3 months. Use on a slicer if you have one, or use a long thin knife to slice it. If you like AmazingRibs.com, please save this link and use it every time you go to Amazonhttps://tinyurl.com/amazingribs. They are much faster and much more accurate than dial thermometers. 30 minutes prep, about 3 days of curing, about 2 hours of smoking. AmazingRibs.com promises to never sell or distribute any info about you individually without your express permission, and we promise not to, ahem, pepper you with email or make you eat spam. my question is are the salt/sugar ounces weight or volume? The amazing Karubecue is the most innovative smoker in the world. Members get 21 great benefits. NOTE: If you use more than one slab in a bag it is crucial that the slabs do not overlap each other. This dries the outside of the pork bellies to help the smoke be absorbed into the meat. They will be more salty than the innards and the fat will be a bit stringy, but you'll love it all the same. This is a recipe for simple bacon. Copyright © 2005 to 2020 by AmazingRibs.com. The amount varies depending on the weight of the pork belly. But my favorite is Maple Bacon, essentially the same process but with pure maple syrup. Cure #1 is made with a mixture of salt and sodium nitrate. The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. They provide a quicker smoke time and the smaller size fits in my meat slicer much better! The major difference between the two is that bacon is cured with a lot of salt, slightly sweet, and smoked, while belly is often just rubbed or marinated, and roasted without the smoke. This is a late reply, but it might help others. During the process of cooking pork, there is a danger zone of 40F to 140F and if it takes longer than 4 hours, harmful bacteria can grow and multiply. Side Dish. I have found that as long as it stays in that range, the bacon comes out great. Also, the smoking time of the bacon varies depending on the weight, with a heavier pork belly taking longer in the smoker. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. Or try Asian Style Bacon made with honey, hoisin, soy sauce, ginger, garlic, and Sriracha. Now, comes the fun part!! The Good-One Open Range is dramatically different from a traditional offset smoker. My first one. My favorite bacon is made from the layers of fat and meat that lie on top of the spare ribs, called "side bacon" or "streaky bacon". Set the slicer to your desired thickness and run it through the slicer. The smoking temperature for cold smoked bacon is obviously on the lower side, under 100F. It is best to carefully remove this so that the cure and smoke can better penetrate into the meat. Leave a comment and let me know how it turned out. The quality of meat from this machine is astonishing. Makes. "The cured belly goes into the smoker at 100°F for 30 minutes, then the temperature is reduced, after drying, to between 80 and 90°F. This is clearly a matter of personal preference. Slice it across the grain. I followed the directions precisely but being a judge of BBQ and BBQ affection-ado I feel that it was about five times the amount required. The result is a raw cured meat that must be cooked before eating, and cooking it long enough can produce really crispy, bacon. Besides, I like to keep the slab intact and tightly wrapped in the fridge or freezer to reduce exposure to oxygen which can make the fat taste funny in a week or two. We always liked Grilla. This is a recipe for simple bacon. The second 10 #’s has been rinced and I am going to soak in water for three days, changing the water each day. For best results, please refrain from using File-Print. Lunch. If desired, you can cut it and eat it right away! We are GDPR compliant (the stringent General Data Protection Regulations from the European Union that went into effect in 2018). About 75 thick slices, about 100 ppm nitrites, Click here to read how we test, about our medals, and what they mean, Click here for our article on this breakthrough tool, Click here to read our detailed review and to order, Click here to read our detailed review and the raves from people who own them, Click here for our review on this unique smoker, Click here for more about what makes these grates so special, Click here to read our detailed review of the PK 360, Click here to order directly and get an exclusive AmazingRibs.com deal, Click here for our review of this superb smoker, Click here for our review of this unique device, Click here for more about what makes this grill special, Click here to read our detailed review and to order, Killer Tested Barbecue And Grilling Recipes, Click here for my recipe for Asian Style Bacon, Click here for my recipes for Candied Bacon. If you want to have fun, order pork jowl instead, which tends to be 40 to 60% muscle. 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