Marie
Veteran Member
Ingredients
3 to 4 pound uncured pork belly skin off
⅓ cup kosher salt
¼ cup apple sauce
2 cups packed light brown sugar
½ cup maple syrup
4 tablespoons coarse ground black pepper
2 tablespoons Red River Ranch Mesquite seasoning *see substitution
¼ cup warm water
Instructions
Trim excess fat from the pork belly. You can keep or trim off as much as desired.
Place the pork on a flat baking sheet.
Place the remaining ingredients in a medium bowl and whisk well.
Pour half the marinade over the top side of the pork and rub all over with a spatula. Flip the pork over and repeat with the remaining marinade.
Cover and place in the icebox for 3 days. After 1 ½ days, flip the pork over, recover for the remaining 1 ½ days.
Remove the pork from the icebox and rinse all the marinade off.
Place the pork on the counter for about 45 minutes before smoking to let it warm.
Place two large handfuls of hardwood lump charcoal in a smoker on one side of the grate. Light the charcoal and when it turns white add 5 to 6 large pieces of chunked apple wood.
When the applewoods catches fire, close the air vents and place the pork on the indirect heat side of the smoker. Shut the lid and cook for 1 hour.
Flip the bacon over and cook for about 1 ½ hour or until the internal temp is 145 to 150 degrees F.
Remove the pork from smoker and place on a wire rack on a baking sheet and let cool for about 1 hour.
Cover and set the pork in the icebox for at least 4 hours or overnight.
Slice the bacon to your preferred thickness. Fry up or this makes a good meat addition when cooking beans
chrome-distiller://f4ba5dda-d123-4e73-81bf-d9b35b768397_ab0342ed1a1d267ac4808ebf823531fe2fbba895c62e068dc355e7fd7fa89994/?title=Home+Cured+Bacon+-+Kent+Rollins&url=https%3A%2F%2Fkentrollins.com%2Fhome-cured-bacon%2F
3 to 4 pound uncured pork belly skin off
⅓ cup kosher salt
¼ cup apple sauce
2 cups packed light brown sugar
½ cup maple syrup
4 tablespoons coarse ground black pepper
2 tablespoons Red River Ranch Mesquite seasoning *see substitution
¼ cup warm water
Instructions
Trim excess fat from the pork belly. You can keep or trim off as much as desired.
Place the pork on a flat baking sheet.
Place the remaining ingredients in a medium bowl and whisk well.
Pour half the marinade over the top side of the pork and rub all over with a spatula. Flip the pork over and repeat with the remaining marinade.
Cover and place in the icebox for 3 days. After 1 ½ days, flip the pork over, recover for the remaining 1 ½ days.
Remove the pork from the icebox and rinse all the marinade off.
Place the pork on the counter for about 45 minutes before smoking to let it warm.
Place two large handfuls of hardwood lump charcoal in a smoker on one side of the grate. Light the charcoal and when it turns white add 5 to 6 large pieces of chunked apple wood.
When the applewoods catches fire, close the air vents and place the pork on the indirect heat side of the smoker. Shut the lid and cook for 1 hour.
Flip the bacon over and cook for about 1 ½ hour or until the internal temp is 145 to 150 degrees F.
Remove the pork from smoker and place on a wire rack on a baking sheet and let cool for about 1 hour.
Cover and set the pork in the icebox for at least 4 hours or overnight.
Slice the bacon to your preferred thickness. Fry up or this makes a good meat addition when cooking beans
chrome-distiller://f4ba5dda-d123-4e73-81bf-d9b35b768397_ab0342ed1a1d267ac4808ebf823531fe2fbba895c62e068dc355e7fd7fa89994/?title=Home+Cured+Bacon+-+Kent+Rollins&url=https%3A%2F%2Fkentrollins.com%2Fhome-cured-bacon%2F
