Smoked Bacon

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Cold Smoke 4-6 hours.

4- 5 kg pork belly skin on

Brine

  • 1x ltr cold water
  • 1x tbsp Manuka honey (liquid)
  • 2x Tbsp Palm or soft brown sugar
  • 1x tsp coriander seeds
  • 50 grm Sea salt
  • 2x tsp Black or red peppercorn
  • 1-2 tbsp pickling spice

Place all ingredients into a pot bring to the boil then remove from heat and allow to cool.
Place into the fridge for 4 hours to chill (or overnight is best.)
Place the pork belly into the brine and leave for 5-6 x days depending on weight.
Remove from the brine drain then pat dry using kitchen paper.

Place into a pre lit smoker and leave for between 4 – 6 hours depending on the flavour you require. Less time light flavour longer time rich flavour.
Once smoked allow to cool covered with muslin cloth then either slice on a bacon slicer or cut into thick slices once again depending on what you want to achieve.

 

Use as breakfast bacon or to wrap other meats such as fillet Mignon or in soups. 

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