Hot Smoked Cured Bacon Recipes
HOT-SMOKED CURED BACON
This house-cured bacon recipe, courtesy of Fleisher's Grass-Fed and Organic Meats in Kingston, New York, was responsible for coaxing Fleisher's owner/butcher Joshua Applestone out of vegetarianism.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Makes 5 pounds bacon
Number Of Ingredients 4
Steps:
- In a medium bowl, mix together salt and ground peppercorns; rub all over pork belly. Place pork belly in a shallow baking dish and drizzle with apple cider. Cover and transfer to refrigerator; let chill for 24 to 36 hours.
- Preheat oven to 210 degrees. Place 7 cups hickory wood chips in a large metal container; ignite wood chips.
- Rinse pork belly and pat dry. Fit a large roasting pan with a rack and set pork belly on rack. When wood chips are smoldering, transfer metal container to bottom rack of oven; place roasting pan with pork belly on middle rack of oven. Let pork belly smoke until it reaches 150 degrees on an instant-read thermometer, at least 5 hours for lightly smoked bacon, or up to 8 hours for a smokier bacon. Remove bacon from oven and let stand until it reaches 165 degrees on an instant-read thermometer.
- Slice and prepare the same as you would any store-bought bacon. Bacon can be stored, wrapped in plastic wrap, and refrigerated for up to 2 weeks.
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- Prepare the cure. Combine all ingredients for the bacon cure in a bowl. It will be a paste-like consistency. This is exactly what you want.
- Cure the pork belly. Place your slab of pork belly in a large plastic bag (either a large vacuum seal bag or a gallon zip top bag works great for this). Using your hands, transfer some of the cure to the bag with the pork belly and spread it on all sides. Make sure to thoroughly coat all sides of the bacon and use all of the cure. Seal the bag tightly, removing as much air as possible. Place the sealed pork belly package in the refrigerator and cure for the next 7 days. Flip and massage the pork belly once per day.
- Develop a pellicle. After the 7th day in the cure, remove the bacon from the bag. Gently rinse the pork belly to remove any thick slimy build-up on the exterior of the pork. Place it on a wire rack above a baking sheet. Pat the pork belly dry with paper towels. Season the top with the tablespoon of fresh cracked black pepper. Place the peppered bacon in the fridge (while still on the rack) and leave uncovered for at least 12 or up to 24 hours. This step helps develop a tacky coating called a pellicle on the exterior of the bacon.
- Smoke the bacon. Preheat your smoker to 160-170 degrees F using your favorite hardwood. Apple, maple, and hickory are all popular for smoked bacon. Place the pork belly directly on the grill grates, close the lid, and smoke for approximately 6 hours, or until the internal temperature of the pork belly reads 155 degrees F.
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