WEBMar 27, 2024 · Mix all the ingredients together in a large bowl and place the pork pieces into ziplock bags. Avoid putting more than one slab into the same wet brine bag. Pour …
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WEBApr 11, 2023 · Proceed to smoking. To Smoke the Bacon: Preheat your smoker to 175-180 degrees F (do not exceed 200 F). (We use and love …
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WEBPreheat your smoker to 160-170 degrees F using your favorite hardwood. Apple, maple, and hickory are all popular for smoked bacon. Place the pork belly directly on the grill grates, close the lid, and smoke for …
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WEBJan 8, 2024 · Follow these simple steps: Prepare the Brine Mixture: In a large bowl, combine kosher salt, brown sugar, black pepper, crushed garlic cloves, and bay leaves. …
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WEBApr 3, 2023 · Step 1: Preheat Your Smoker. To make your smoked pork belly, start by firing up your smoker to a low to medium heat of up to 225 degrees Fahrenheit. Add wood …
WEBStir well and place in the fridge till the brine is 40 ºF. Add the cure and honey. Now put in your back straps and hold down with a plate. Allow to cure for 1 week. Rinse well, place …
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WEBFeb 14, 2024 · You’ll need a smoker set to a low temperature, ideally around 200-225°F (93-107°C). Use wood chips or chunks that complement the pork, such as applewood …
WEBJun 15, 2014 · In a large food-safe container, combine 1 gallon of water, 1 cup of plain (non-iodized) table salt, 1 cup of white sugar, 1 cup of brown sugar, and 1 TBS of Insta-Cure #1. Mix together until dissolved. Drop in …
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WEBAug 8, 2019 · Place pork belly in a large container and fill with water and let soak for 30 minutes, replacing water after 15 minutes. Remove pork belly from water, pat dry with …
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WEBIn a 3 – 4 quart non-reactive saucepan add 2 quarts of water. Add all ingredients except the cure. Bring to a boil and simmer; stirring constantly until all the salt and sugar is …
WEBStart by curing the belly: In a small bowl, combine the pepper, sugar, paprika, salt & curing salt. Place belly on a foil lined tray and pat dry with paper towels. Using half of the cure mix, sprinkle evenly over the …
WEBNov 2, 2014 · Save the bacon drippings. While your bacon is cooking lay out a section of newspaper several sheets thick, and cover it with a layer of paper towels. As soon as the bacon is done, move it to the paper towel …
WEBJun 3, 2014 · Brown sugar – 0.25 ounces per 1 pound of pork belly. Cure #1 (Prague Powder #1) – 1 tsp for every 5 pounds of pork belly. Weigh the pork belly and then, in a …
WEBOct 25, 2022 · Pat dry, and return to fridge on a rack over a tray overnight to dry and for pellicle to form. Set up your smoker to run at 200°F, and smoke the pork belly until it hits an internal temp of 150°F, around 3 …
WEBJan 16, 2024 · Step 3: Wash, Dry, and Rest. Wash and Dry the Meat: After curing, wash the meat completely to remove the salt, and then pat it dry with a clean cloth. The curing …