WebOct 10, 2016 · 4 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 plastic bag making sure any …
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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 …
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WebOct 23, 2023 · Place your pan with the pork belly on it into the preheated oven. Allow it to cook for three hours without opening the oven. (Doing …
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WebJan 31, 2023 · Step 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 3 or 4 of the …
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WebMar 2, 2022 · Wrap 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 reduce heat to low, and simmer …
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 salts and sugar. Boil for 1 minute, then …
WebJul 31, 2021 · Line an aluminum cookie sheet with parchment paper and lay the slices of pork belly on the paper. Brush the maple syrup on one side of the pork belly slices and sprinkle on a pinch or two each of salt and …
WebJun 15, 2023 · 1 / 10. Heat the oven to 200°F: Line 1 or 2 baking sheets with aluminum foil and set the baking racks over top. You’ll typically need 1 baking sheet for thick-cut bacon or 2 baking sheets for thin-sliced …
WebOct 29, 2020 · 3 - Prepare the brine, bringing it to a boil and allowing it to cool. 4 - Put the brine and pork loin into a plastic bag, stick it in your fridge, and wait 5 days. 5 - Discard the brine, rinse the pork loin, and pat dry …
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 the Masterbuilt Digital Smoker). Smoke the bacon fat side up (as the fat …
WebMay 26, 2012 · Irish bacon is cured like Canadian bacon but it is not smoked so just leave the wood out of this recipe if you want to make it Irish. Both bacons are lean, perhaps 10:1 meat to fat, while American bacon, …
WebJul 4, 2021 · Directions. Mix water, kosher salt, sugar, maple syrup, garlic powder, and curing salt until dissolved. Place the pork loin in a large bag or food-safe container large …
WebSep 27, 2016 · It whips up in under 30 minutes using just five ingredients (salt and pepper not included!). Sweet potatoes are a nutritious upgrade for hash, adding more fiber and …
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WebJul 13, 2023 · Smoke the bacon. Smoke the pork belly at 225°F with the fat-side up. Insert a temperature probe, or use an instant-read meat thermometer to check the temperature of the pork belly. Remove the …