Winner Smoked Cured Bacon Recipe
16 Pounds of Pork Belly
For the Cure:
1 ½ cup kosher salt
Approx 100 grams of cure #1
3 Cups honey
Rinse the cure off after 6 days in the fridge and let it sit at room temp for about 40 minutes.
Dry it in the Bradley for 1 hour at 140ºF (60ºC), then apply Hickory smoke until it gets to 127ºF (52.7ºC) (about 3.5 hours).
Turn the temp down to 120ºF (48.9ºC) and let it smoke for another half hour.
The taste is a little more “hammy” than the maple cure, which I like. It was just a tad too salty for my taste but not much. Next time I’ll cut back a little. I like this recipe and will do it again and try to dial it down to perfection in the future.
The strong and sweet flavour of Hickory Bisquettes make it one of the more popular woods for smoking, and especially pairs well with poultry, beef, pork, game, water fowl, nuts, and cheese.Shop Now