Smoked Honey Mustard Cured Bacon Recipe
200 G (1 cup) salt
200 G (1 cup) sugar
55 G (2 oz) honey
15 Ml (3 tbsp) mustard powder
450 G (1 lb) pork belly
In a small bowl, combine salt and sugar.
Spread honey evenly over pork belly, then coat with mustard.
Spread the salt and sugar mixture generously over the mustard.
Place into a resealable plastic bag and refrigerate for 3 days.
After three days have passed, remove the pork from the brine, rinse the belly, and pat dry with paper towels.
Lay on a rack over a sheet pan and place in front of a fan for 1 hour to form a pellicle.
Cold smoke for 4 to 6 hours. Use Apple Bisquettes
Chill the meat in the freezer for one hour to stiffen, for easy slicing into strips of bacon.
Slice what you need and keep the remainder in a freezer safe bag in the refrigerator or freezer.
Suggested Cooking Method:
Place the strips of bacon onto a sheet pan fitted with a rack and place into a cold oven.
Turn the oven to 400° F. and cook for about 12 to 15 minutes, depending on how crispy you like your bacon.
Remove from rack and drain on paper towels. Enjoy!
Recipe courtesy of Alton Brown-Food Network