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Give Your Outdoor Cooking Experience A Taste Lift!!!
Almond-Hickory Smoked Bacon
Ingredients for 5 lb. pork belly slab:
2 oz. - kosher salt
2 tsp. - pink curing salt
4 tbsp. - coarse black pepper
4 - bay leaves, crumbled
1 tsp. - fresh grated nutmeg
1/4 cup - brown sugar
2 tbsp. - almond extract
5 - garlic cloves, smashed
2- tbsp. - juniper berries, crushed
10 - sprigs fresh thyme
(Triple recipe for a full pork belly - 15 lbs or 3-slabs)
Prepare 5 lb.pork belly slab by removing rind, pat dry and place in 2-gallon zip-lock bag.
Mix all the ingredients together, except almond extract.
Add in almond extract and mix well.
Rub mixture on to all sides of pork belly very well and seal bag.
Place bag in refrigerator for 7-10 days.
Flip bag once every day or once midway through the curing cycle.
Rinse bacon slab very well to remove curing mixture and pat dry.
Place bacon slab in smoker and smoke 4 hours at 185 degrees F.
(Optimum internal temperature of slab is 150 degrees F.)
Remove bacon slab from smoker, let cool and refrigerate until use.
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