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Salt, sugar, chili, shallot, garlic, thyme, peppercorns
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Add half the water you will need, bring to boil and simmer till salt and sugar have fully dissolved
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Add ice to thin out the strong brine and will also cool it down fully
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Skin on Pork Belly
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Add belly to a non reactive container
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Cover with ice brine, refrigerate for 8 days
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After the 8 day brine
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Remove from brine and lightly rinse
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Discard the brine
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Perforated pan with a rack
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Smoking chips in a foil trey
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Lay the bacon on the rack while you start your smoking chips
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Place the pan with the chips on a burner turn on high or start with a blow torch
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Turn down the burner once the chips have started to smolder
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Once the chips are burning but not on fire add the belly and keep the burner on low
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Cover with a pan and let it smoke for 20 minutes on low
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Keep smoking for 20 or 30 minutes more
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Perfect
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Remove smoked belly and transfer to a rack on a sheet trey
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Cook at 285 f for 30-40 minutes or till cooked through
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Nice
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Hang belly in fridge for 24 hours to let all flavors melt together and settle
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Bacon slab cut in half
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Remove skin and save
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Remove all fat, skin, scraps and then slice while very cold
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Skin and scraps are great for pork and chili braised tomato sauce
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Save fat for all the great things in life.
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This entry was posted on February 8, 2009 at 5:47 pm and is filed under Good shit, Technique . You can follow any responses to this entry through the RSS 2.0 feed.
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February 9, 2009 at 8:04 pm
I really appreciate these step by step accounts of your processes. It looks fantastic!
I have cured and smoked my own bacon several times at home. The biggest problem is that I am unable to slice it evenly. As a result, it doesn’t cook up very evenly and is difficult to crisp uniformly. Do you have any suggestions on how to slice bacon without a deli slicer?
February 10, 2009 at 8:58 am
Make sure your bacon is cooked threw, really cold and you have a meat carving knife that is longer then the slice you plan on cutting. While you are slicing your bacon try to slice with one movement instead of a sawing motion. I have a home deli slicer that I bought online for around a 100$ and it works just fine. Good luck, thanks for the support and the good question.
February 23, 2009 at 6:46 am
wow. fantastic. a for effort. i’m having a five course iron chef-style bacon smackdown next week and i only wish i had enough time to do this whole process. looks awesome!
April 9, 2009 at 12:03 am
Y’all,
For $100 the ‘Chef’s Choice’ slicer works great… sure wish I had a Hobart, but thats some big bux.
EdgeCraft 610 Chef's Choice Premium Electric Food Slicer
BTW, great stuff Ryan…
J.
May 31, 2009 at 2:46 am
[...] the students and I have completely made hot dogs, consomme, rolled face, rendered lard and bacon. We currently are curing curried copa. In the future the step by step process with the finished [...]