WebDry the bacon to form the pellicle. Cold or Hot Smoke. Wrap & store to intensify the flavor. Firstly, I’ll go over the variations, then the steps finally, the other factors. A dry cure or a …
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WebIn 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 …
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WebPreheat your Traeger smoker (or any other smoker) to 180-F and smoke the cured pork for about 30 minutes to give it a good dose of smoke. Turn the heat to 250-F and continue …
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WebTo Smoke the Bacon: Preheat your smoker to 175-180 degrees F (do not exceed 200 F). (We use and love the Masterbuilt Digital Smoker). Smoke the bacon fat side up (as the …
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WebInstructions. Make the curing solution: Combine 6 cups (1 1/2 quarts) water and the rest of the ingredients except the pork loin. Bring to a boil over high heat, stirring to dissolve the …
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WebPlace the peppered bacon in the fridge (while still on the rack) and leave uncovered for at least 12 or up to 24 hours. This step helps develop a tacky coating called a pellicle on …
WebAll of it, man. 4. Stack the pork belly slab (or slabs) into the large plastic bin. Stick in the refrigerator and forget about it until the next day. Dump the accumulated liquid out of the …
Web2 tablespoons black pepper; 1 tablespoon paprika; 1 tablespoon garlic powder; 1 tablespoon onion powder; Instructions: In a bowl, mix together the kosher salt, brown sugar, black …
WebWrap and chill until ready to use. Measure 4 cups of water into a large pot, add remaining ingredients, aside from pork and rest of water. Bring to a boil over medium heat, then …
WebStep by Step Cooking Directions. STEP ONE: Trim any excess fat if needed. Pat the bacon slices dry with paper towels. STEP TWO: Heat the skillet over medium-low heat and add …
Web4 teaspoons brown sugar. 1 1/2 teaspoon kosher salt. Mix the ingredients together. Put the pork piece on a plate and rub the cure mix into all sides. Put the piece into a sealable …
WebMix the curing ingredients thoroughly. For dry curing, coat the pork belly evenly with the cure mixture. For wet curing, submerge the pork belly in the brine. Place the pork belly …
WebSmoke Break. Next, place the wood chunks on top of the charcoal. It takes about 5 minutes for them to start smoking. Wait until the initial burst of smoke passes before putting the …
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WebAfter 5 days of applying cure, take the belly out of the container and run it under cold water. Then clean the surface of the meat with a cloth soaked in malt vinegar and pat dry. At …
WebPut the pork in the brine and refrigerate for 4 days for each inch of thickness plus 2 days. Turn the pork every day or so. Remove the pork from the brine and dry the surface by …