Smoked & Cured Bacon. Learn more. (Received Pronunciation) IPA(key): /sməʊkt/. (General American) IPA(key): /smoʊkt/. Of food, preserved by treatment with smoke. smoked salmon. Chesterton. 'A pair of smoked spectacles will do it,' he said positively. smoked.
Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. smoked; smoking. Smoked mackerel pate and cucumber sandwich. Smoked mackerel pâté with treacle bread and beetroot pickle. You can have Smoked & Cured Bacon using 8 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Smoked & Cured Bacon
- Prepare of BACON RUB(cure).
- Prepare 5 c of kosher salt.
- It’s 1 c of brown sugar.
- You need 1/4 c of red pepper flake.
- You need 1 teaspoon of pink salt.
- Prepare 1 tablespoon of black pepper.
- Prepare of pork belly.
- It’s 1 of washed & well dried pork belly.
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Smoked & Cured Bacon step by step
- 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..
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