Makin Bacon.........
SIMPLE SMOKED BACON
We set out on a crusade to create a simple and easy to use nitrate free bacon cure. #wecanbaconthat
This one is a quick dry cure that produces the most unbelievable maple style bacon
INGREDIENTS
- 4-5 tablespoons of Wyld Smoke Makin Bacon Rub
- 1 kg of belly pork (skin on or off - your choice)
INSTRUCTIONS
- Place belly pork in a zip lock bag or cryovac bag
- Add Makin Bacon Rub to both sides of the belly making sure that all of the meat is covered
- remove all of the air from the bag, and lay flat in the fridge
- turn the meat once each day for 4-7 days
- remove pork from bag, lightly rinse and lightly pat dry
- OPTIONAL TIP - leave uncovered in the fridge for 24 hours to dry out further
- place in smoker at between 210f to 240f
- cook over your favourite wood (we use Apple and barrel oak) to internal temp of 150f
- Remove and leave to completely cool
- slice and cook, or wrap it and freeze for another day
I did my 1st Pork Belly with the Makin’ Bacon Rub, and, Wow!, it was Superb!, I Hot smoked it over Iron bark, and Pecan, on my Reverse Offset, cooled, and fried up at a gathering that evening, the aroma, and the taste is outstanding!, further tasty rashes were devoured the following morning, as Bacon sangas’ at the recovery breakfast. I have another curing, with a couple more to see me through the festive period
Hello I have a packet of your makin bacon and have a 5kg pork belly with the loin on still will this be ok or should I remove the loin I’m worried the loin won’t cure I will be removing the skin
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