Quite possibly the greatest thing that you can ever make! These can be hard to come by, but I have found them at both Sam's Club and Costco. Slice as needed. Italian Bakery Butter Cookies – Plus a Zulay Cookie Press Giveaway! This was crucial as it started pouring rain during this cook. Easily home cure pork belly into bacon. Soak desired amount of hickory chips in water. Coat the belly with half of the cure, rub it in. https://t.co/d60G1jjObe (7517695), New post: Pandemic Punch https://t.co/luAJUqyHmx, Turkey Tuesday Roundup 2012 - https://t.co/S1GR2sblRH #recipes #rexbbq #bbq. New post: Thanksgiving 2020 https://t.co/rmJGxgWDdJ, This is a test of WP to Twitter. Your email address will not be published. Place on a wire rack, uncovered, in the refrigerator to dry for 24 hours. I was able to monitor the temperature of the pork belly from the comfort of my couch! Slice the pork belly into 4 slabs about 4-5 inches wide. Making sure to flip the bag every day. Glad you enjoyed the burnt ends. I will post the other bacon recipe later this week. I picked up a whole belly and cut it into thirds (roughly 3lbs each). Try to keep it within that temperature. Pat dry and then place on a rack and refrigerate for another 12 to 24 hours. Savor With Jennifer uses cookies to ensure that we give you the best experience on our website. Coat the belly with half of the cure, rub it in. www.savoryreviews.com/2018/10/06/homemade-hickory-smoked-bacon Making sure to flip the bag every day. I only had the lid up for the pictures. Turn the pork 1 time per day for a total of 5 days. http://www.savoryreviews.com/2019/01/16/homemade-maple-bacon/. I will make sure to come back and include the link too. After 24 hours, replace from refrigerator and allow to come to room temperature for about an hour. Refrigerate for 1 week. I raise the bacon up on a cooling rack to let the smoke surround the bacon. Close the bag and refrigerate 7 to 10 days, flipping once a day, until the pork belly feels firm. I used my Thermoworks Smoke to monitor the temperature remotely. https://savorwithjennifer.com/makinbacon-homemade-hickory-smoked-bacon FYI – you can use whatever flavor wood that you want! It is a must try. This one is the dry one and the other is a wet brine. Place the belly into a zip top bag, making sure to pour the remaining cure into the bag. After making my own bacon, I can no longer eat that stuff that passes for bacon in the big box grocery stores. © 2019 - Savoryreviews.com -As an Amazon Associate I earn from qualifying purchases. This is our favorite bacon. The Best Cherry Pie Recipe with Homemade Filling. Save my name, email, and website in this browser for the next time I comment. It also gives you control of what exactly is going into the bacon, the degree of quality of the pork itself and of course, the flavoring and level of s… Thank you for the response. I was able to monitor the temperature of the pork belly from the comfort of my couch! Kevin, I smoked the bacon with the lid closed. Once the Pork Belly is fully cooked, it is magically transformed to BACON!!!!! I just love hickory! It is a solid thermometer that allows for remote monitoring. Hickory smoked, tender, and salty, Homemade Hickory Smoked Bacon so is good, you will never buy store bought again! They had a ton of them. Or was the lid up just for pictures? Did you smoke the bacon with the lid up on your Traeger the entire time? After a week remove the belly from the bag and rinse. No joke! Then flip and coat the other side. Make sure to massage the meat each time you flip. Add hickory wood for flavor. I made two types of bacon (you may see it peeking into some of the pics) and some Pork Belly Burnt Ends. If you are not a member of a warehouse club, you can order them from your butcher. He is the Pitmaster for the Rex BBQ competition team. Preheat Weber grill, smoker, or pellet grill to 225 degrees. https://www.thespruceeats.com/smoked-maple-bacon-recipe-4128928 Gather the ingredients. Equally divide the dry ingredients into 2 freezer bags that are 1 gallon in size. Hope you enjoy it as much as we do. Insert a probe thermometer and cook the belly till 150 degrees internal temperature. This was crucial as it started pouring rain during this cook. Did you add liquid to the cure mix one picture it looks dry but the other looks wet. Add hickory wood for flavor. It is so fantastic. I used my Thermoworks Smoke to monitor the temperature remotely. Place the cured pork belly on the un-lit side of the grill and close the lid. Make sure to massage the meat each time you flip. Oh, how wrong I was. Next you need a pork belly. I found my pork belly at Costco. This includes pepper, sugar, paprika and salt and Prague Powder #1 (pink curing salt). Then flip and coat the other side. What can I say, it is delicious! I just throw the cooling rack in the dishwasher and then throw out the foil pan. I have a nice Traeger Smoker that allows for easy temperature control. Wrap and seal bacon for storage in refrigerator or freezer. If you want you can use any flavor wood that you want. I did do your pork belly burnt ends last weekend and they were the greatest. Hi Rex, had one question! http://www.savoryreviews.com/2019/01/16/homemade-maple-bacon/, Garlic Herb Compound Butter – Steak Butter. Cure the Bacon. Thanks Thermoworks! Try to keep it within that temperature. Rub the seasoning mixture into all sides of the pork belly using very clean hands. I used to think that all bacon was pretty much the same. Shake and manipulate the pork until the dry ingredients are cover the pork exterior. Place pork on indiret heat and cook for approximately 30 minutes until the internal temperature is 150 degrees. Thank you for sharing your knowledge. If you have any questions or wish to have Rex decode your favorite dish, click on the ASK REX link in the menu above. Refrigerate for 1 week. This bacon makes the store bought stuff seem like bologna. Does the bacon turn out better? Insert a probe thermometer and cook the belly till 150 degrees internal temperature. Although its a fairly lengthy process (at least, compared to running to the store and just buying some), it is a wholly satisfying one, and in addition to the sense of achievement it also yields some tasty rewards. The only reason I smoke the bacon in a foil pan is for easier clean-up. Thanks Thermoworks! Next you need a pork belly. This will allow the meat to get tacky and allow for more smoke absorption. Pat the pork belly dry with paper towels. Bacon can now be cooked (fried, baked, broiled) however you would usually cook bacon. However, I feel as if I wasted my vacuum seal bags as we ate it all within a week. The next day, Start your smoker and set it to 190-225 degrees. Curing your own bacon, at least once, is a great experience for any meat enthusiast. The next day, Start your smoker and set it to 190-225 degrees. Rex is an avid griller, barbecuer and bacon enthusiast. If you are looking for a nice smoker that is super easy to use, I recommend a Traeger! There are two separate types of bacon in the picture. This will allow the meat to get tacky and allow for more smoke absorption. These can be hard to come by, but I have found them at both Sam’s Club and Costco. Rex was also featured on the TV show American Grilled. Log in. I sliced mine and then vacuum sealed it for easy thawing and cooking later. Homemade bacon is the best thing that I have ever made. Place the pork flat on a cookie sheet and place in the refrigerator. I’m excited for outcome, I’ve attempted bacon once before with not so much luck. Place the belly into a zip top bag, making sure to pour the remaining cure into the bag. Allow the wood chips to smoke and smolder until the internal temperature of the bacon reaches 155 degrees F. You may need to add a new pouch of wood chips if your first burns out before you get your bacon up to … It is like the angels opened the heavens and delivered it to me. Cool and store in a sealed container for up to one week in the Refrigerator, or freeze for up to three months. Pat dry and then place on a rack and refrigerate for another 12 to 24 hours. Thank you Rex, I have my bacon curing now will be ready Monday . It … There is nothing in this world that is tastier than Bacon! After a week remove the belly from the bag and rinse. It is a solid thermometer that allows for remote monitoring. In a small bowl, combine the brown sugar, salt, pepper, and optional curing salt in a small bowl. Cool and store in a sealed container for up to one week in the Refrigerator, or freeze for up to three months. If you continue to use this site, we will assume that you are happy with it. In a bowl combine the cure ingredients. If you are not a member of a warehouse club, you can order them from your butcher. Is there a reason why you smoke the bacon in a foil pan rather then right on the grates? You can purchase pink curing salt at most sporting goods stores and of course, Amazon!