Ingredients with Measurements:
- 2 lbs pork belly
- 1 cup kosher salt
- 1 cup brown sugar
- 2 tbsp black pepper
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 cup oakwood chips
Special equipment needed:
- Smoker
- Meat thermometer
Step-by-step instructions:
1. In a large bowl, mix together the kosher salt, brown sugar, black pepper, paprika, garlic powder, and onion powder.
2. Rub the mixture all over the pork belly, making sure it is evenly coated.
3. Place the pork belly in a large resealable bag and refrigerate for 7 days, flipping the bag over every day.
4. After 7 days, remove the pork belly from the bag and rinse it thoroughly under cold water. Pat it dry with paper towels.
5. Preheat your smoker to 200°F.
6. Add the oakwood chips to the smoker.
7. Place the pork belly on the smoker rack and smoke for 3-4 hours, or until the internal temperature reaches 150°F.
8. Remove the bacon from the smoker and let it cool for 10 minutes.
9. Slice the bacon into desired thickness and serve.
- Time:
Preparation time: 7 days
- Cooking time: 3-4 hours
Temperature:
- Smoker temperature: 200°F
- Internal temperature of bacon: 150°F
Serving size:
- 2 lbs of pork belly will yield approximately 16-20 slices of bacon.
Nutritional information:
- Calories: 200 per slice
- Fat: 15g per slice
- Protein: 12g per slice
Substitutions for ingredients:
- Instead of oakwood chips, you can use hickory, applewood, or cherrywood chips.
Variations:
- Add a tablespoon of maple syrup to the rub mixture for a sweet and smoky flavor.
- Use a different cut of pork, such as pork loin or pork shoulder, for a leaner bacon.
Tips and tricks:
- Make sure to rinse the bacon thoroughly after the curing process to remove excess salt.
- Use a meat thermometer to ensure the bacon reaches the correct internal temperature.
- Let the bacon cool for a few minutes before slicing to prevent it from falling apart.
Storage instructions:
- Store the bacon in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
- To reheat the bacon, place it in a skillet over medium heat for 1-2 minutes on each side.
Presentation ideas:
- Serve the bacon on a platter with fresh herbs and sliced tomatoes.
Garnishes:
- Garnish the bacon with chopped chives or parsley.
Pairings:
- Serve the bacon with scrambled eggs and toast for a classic breakfast.
- Use the bacon in a BLT sandwich.
Suggested side dishes:
- Serve the bacon with roasted potatoes or a fresh fruit salad.
Troubleshooting advice:
- If the bacon is too salty, soak it in cold water for 30 minutes before cooking.
Food safety advice:
- Make sure to follow proper food safety guidelines when handling raw meat.
Food history:
- Bacon has been a popular food for centuries, with evidence of its consumption dating back to ancient Rome.
Flavor profiles:
- Oakwood-smoked bacon has a rich, smoky flavor with a slightly sweet and salty taste.
Serving suggestions:
- Serve the bacon as a breakfast side dish or use it in recipes that call for bacon.
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