Homemade Smoked Bacon
Ingredients
The meat
The curing mix
-
¼
cup
Himalayan salt
-
2
tablespoons
coconut sugar
-
1
tablespoon
juniper berries, crushed
-
1½
teaspoons
pink curing salt
-
1
teaspoon
freshly cracked black pepper
-
1
teaspoon
fresh rosemary, chopped
-
1
teaspoon
freshly grated nutmeg
-
½
teaspoon
ground Ceylon cinnamon
-
½
teaspoon
ground clove
For smoking
Instructions
- Rinse the pork belly and pat it dry.
- Mix all the spices together and rub them over both sides of the pork belly.
- Place the pork belly in a large resealable bag or non-reactive container and refrigerate for 7 to 10 days to cure.
- Soak the wood chips in water for at least one hour before smoking.
- Preheat your outdoor grill to 200°F.
- Create 4 wood chip pouches using aluminum foil and place soaked wood chips inside.
- Place a pouch on the heat source of the grill and close the lid until smoke starts to escape.
- Rinse the pork belly under cold water, pat it dry, and place it skin side down on the unlit side of the grill.
- Smoke the pork belly for about 4 hours, replacing the pouch with a fresh one every hour.
- When the internal temperature of the pork belly reaches 150°F, remove it from the grill and take off the skin if present.
- Chill the bacon in the fridge for at least 6 hours or overnight before slicing.
Nutrition Facts (estimated)
Servings
10
Calories
250
Total fat
20g
Total carbohydrates
2g
Total protein
20g
Sodium
1000mg
Cholesterol
60mg
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