Scrap Iron Chef’s Bacon

2012-09-17
  • Yield : approximately 4 pounds of bacon
  • Prep Time : 10m
  • Ready In : 13m
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Ingredients

  • 1 cup sugar
  • 1 cup salt
  • 8 ounces molasses
  • 1/2 gallon (2 quarts) water
  • 1/2 gallon (2 quarts) apple cider
  • 2 tablespoons course ground black pepper
  • 1 (5 pound) piece raw pork belly from the loin-end

Method

Step 1

In a large non-reactive pot, bring half the water, 1 cup of sugar, salt, and 8 ounces molasses to a boil. Stir to dissolve the sugar. Pour into a large container with the remaining water, and the apple cider. Place in the refrigerator and cool to 40 degrees F.

Step 2

Press the black pepper into the pork belly. Once the brine has cooled place the peppered pork belly into the mixture until completely submerged. Refrigerate for three days.

Step 3

After three days have passed, remove the pork from the brine and pat dry with paper towels. Lay on a rack over a sheet pan and place in front of a fan for 1 hour to form a pellicle. Lay the pork in the protein box of a cold smoker and smoke for 4 to 6 hours. Chill the meat in the freezer for 1 hour to stiffen for easy slicing into strips of bacon. Slice what you need and keep the remainder in a freezer safe bag in the refrigerator or freezer.

Step 4

Place the strips of bacon onto a sheet pan fitted with a rack and place into a cold oven. Turn the oven to 400 degrees F and cook for about 12 to 15 minutes, depending on how crispy you like your bacon. Remove from rack and drain on paper towels. Enjoy.

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