For an electric smoker, I used a 1/2 cup of soaked apple wood chips (or a mix of apple and cherry wood) added at the beginning of the cooking process. A unit consists of a cooking chamber, an electric heating element, grill racks, a water pan, and the option for wood to burn alongside the electric heaters and give the meat its smoky flavor. The quality of the pork belly you start with is the single factor that will affect the caliber of your bacon the most. Once this is done, breakfast will never be the same in your household again. Enter your email to follow Home Is A Kitchen and receive updates on new posts! Depending on how you flavored your cure, the color of the bacon mixed with the smoke from the wood chips may result in some interesting colors for the outside of the bacon, but that’s expected. Baste the cured and roasted bacon with the liquid smoke. If you really want, you can use this recipe without the pink curing salt, but make sure to cook the pork belly to 160 degrees instead of 150 degrees. throw some maple, apple, or … Making bacon at home is fairly easy. Since you’re taking the time to (hopefully) produce something special, it will be worth your while to pay a little extra for the best you can get. After rinsing the pork belly, fill a large bowl or container with cold water. My current cure is just salt and garlic powder. The inside, pink, part of the bacon is what you really want. Thanks! I’m fascinated with the idea of being able to make any food at home. The smoking temperature for cold smoked bacon is obviously on the lower side, under 100F. With the skin removed place the pork belly into a large zipper bag. 2. Pre-heat the smoker to 200 degrees F. Fill the water pan of your smoker with apple juice, water, or a mix of both. I’m always happy to revisit a recipe based on feedback! How’d it taste? For example, in a post-apocalyptic world that still has electricity, but where bacon is illegal, would I be able to make it myself from scratch? I wish I could tell you that making bacon at home is worth the wait, but it probably isn’t for most people just looking for a couple of strips for breakfast or a sandwich. When the bacon reaches an internal temperature of 150 degrees F, it’s ready. Your supermarket’s owners won’t go out of their way to let you know this, but the majority of “smoked” bacon is nothing of the kind. This piece is edible, but it will probably be very salty and it won’t be the best expression of the bacon. Place a meat thermometer into the thickest part of the pork belly, so that you can gauge the internal temperature properly. At the end of the seventh day, dump the liquid out of the bag containing the now cured pork belly and rinse the pork belly under cold running water to wash off any excess cure. When curing is complete, just rinse off the excess mixture and pat the cut of meat dry. Next time, I think I’ll add a little maple extract to the cure and see if I can make maple bacon! The sky is the limit. NOTE: The last ingredient in the list (pink curing salt) is the preservative (sodium nitrite/nitrate) that helps to keep the meat pink and from growing bacteria. This part of the process lasts about five days, during which the cure penetrates the pork while extracting excess liquid. is supported by our readers. A basic curing mixture consists of salt, sugar and pepper. Cold smoking bacon is a much longer process and more closely resembles the bacon you would buy in the store. This provides moisture so the bacon doesn’t dry out, but also some sweet flavor. On the negative side, your friends and relatives won’t stop pestering you to make them a smoked pork belly of their own, or to share your best electric smoker recipes. NOTE: This is different than Himalayan pink salt, so please be sure about what you are using! All you need is a top-notch electric smoker and a … I knew it was smoked, but I didn’t realize that the process always required curing. I was surprised how easy it was to make. When an hour is up, dump the water and replace it with fresh cold water. For this smoked bacon candy recipe, I like to cook at 225 degrees. Do your best and don’t toss that skin! Preheat your electric smoker to 300 degrees F according to your manufacturer's directions. Cut a thicker than usual slice cooked low and slow and pretend you’re having a bacon steak! Salt, sugar, and nitrates,, or nitrite are the four main components of curing. Yes, I love this!!! It just doesn’t have the same SOURCE for the sodium nitrite/nitrate preservatives used in cured bacon. Every smoker owner in the world probably claims to have the best electric smoker recipes on the planet, but nobody is going to argue with a plate of artisanal bacon made using this simple method. Cold smoking bacon is a much longer process and more closely resembles the bacon you would buy in the store. Transfer to a tightly sealed container or bag and refrigerate for up to a month or freeze for up to a year. This includes, among others, the Amazon Associates Program for which, as an Amazon Associate, we earn from qualifying purchases.

Garam Masala 50 Gm Price, Overhead Mic Placement, Bhojohori Manna Salt Lake Sector 1, Aglio Olio Recipe, New Restaurants In Golden, Co, Environmental Science Quiz Questions And Answers Pdf, West Chimney Eldorado Canyon, Stewed Cherry Tomatoes, Camellia Sinensis Flower, Density Of Platinum,