Bacon is a favorite to prepare in Green Mountain Grill Daniel Boone smoker.
In the past year and a half we have smoked over 160lbs of pork bellies to make bacon. I, personally, don't eat much bacon personally, even though I love it. I just enjoy preparing cure recipes and trying them on the bellies. So why is this a new discussion about bacon? The previous batch, which we still have some left, was a recipe that changed the ratios of ingredients and the result was a fantastic sweeter result.
The latest experience starts with my basic recipe for the cure. This is the basic recipe I've used for quite some time:- 1 cup kosher salt
- 3/4 cup brown sugar
- 1/2 cup Malabar pepper
- 1-1/2 tsp pink curing salt
- Lawry's Sweet Basil, Citrus & Garlic Rub
- Maple syrup
- Dried minced onions
- McCormick's Smokehouse Maple Rub
What's New This Time?
The recipe this time was basically the same except the ratios changed dramatically. Rather than having salt be the dominant part of the cure, the inverse was established where sugar is the dominant part of the cure. Sugar also has the ability to effectively cure meat. Curing is basically the combination of flavoring and dehydrating. In the case of pork bellies, the goal is to reduce the water content and add flavor. The result is pork that is ready to smoke, adding flavor and storage life. Here is the basic recipe. In a mixing bowl, add the following:- 1/2 cup kosher salt
- 1 cup dark brown sugar
- 1/2 cup granulated sugar
- 1/4 cup ground pepper
- 1/2 cup Sweet Basil, Citrus & Garlic Rub
- Cinnamon powder from 3 cinnamon sticks
- 1-1/2 tsp pink curing salt
Preparing The Pork Belly
The pork belly is unpacked and rinsed off to remove any fluids and loose solids. The meat side of the pork belly was examined and any areas with remaining silver skin were cleaned up using a paring knife. The belly was then cut into 3 roughly equal size pieces. Each of these pieces fits nicely into a gallon freezer storage bag. Place each piece of pork belly into its own gallon bag. Into each bag, on each side of the belly, add 1/6th of the curing mixture. This isn't rocket-science - estimate and make sure there is decent coverage of the pork. Try not to get the cure into the grooves of the bag closing mechanism - zippers don't work well when filled with salt, sugar and pepper. After adding the cure to both sides, remove most of the air from the bag and close the bag seal. Place the bag inside another bag to help reduce the likelihood of leaks. Place the 3 bags of pork belly flat inside of your refrigerator. During the next week, visit the pork daily and turn the bag over. You will notice that in about 20-36 hours that each bag will have quite a bit of fluid in it - extracted from the meat by the cure. This is a good thing and helps to ensure the cure contacts all portions of the meat over the coming days. After 6 or 7 days, the meat is ready to cure.Smoking The Belly
After the curing time has passed, it's time to get the pork belly pieces ready for the smoker. The process is a little messy but quite simple. Wearing gloves during this makes cleanup a little easier. Start by removing each piece from the storage bag and rinse all solid matter and fluids from the pork. Failure to due this will result in a far too salty surface following smoking. After rinse, dry each piece off with paper towels. Many processes recommend letting the pork rest long enough for the outer surface to dry and form a pellicle. I don't have the patience for this and don't usually wait long enough to achieve a pellicle.
Fire up the smoker and let it achieve an operating temperature of 150 degrees Fahrenheit. Place the 3 pieces of pork on the grill and add a thermometer probe to the thickest portion of meat. Smoke continuously until the internal temperature reaches at least 150 degrees. Toward the end of the process - which takes about 4-5 hours, increasing the internal temperature to 160 makes it a little more predictable obtaining the 150 degree internal temperature.
Remove the pork, which is now bacon, and use like you would any other bacon. WARNING: bacon prepared this way does not cook the same as commercially prepared bacon. It should be cooked at a lower temperature for longer. It's far easier to burn.
How cinnamon was prepared
3 cinnamon sticks were placed in a Blendtec blender and ground into fine dust. The speed and power of the Blendtec works very well for projects like this. The cinnamon was reduced to dust which would ensure good dispersal and contact with the pork. The Blentec has the ability to turn typical granulated sugar into confectioner (powdered) sugar.About curing salt
The quality and cleanliness of the pork and process we use means that the addition of curing salt is probably not strictly necessary. That being said, a small amount of curing salt is an effective way to prevent dangerous bacteria from being part of the process. Pink, or curing, salt contains sodium nitrite which helps prevent bacteria formation.
The Result
I haven't tasted the bacon yet but here is a photo of the 3 slabs - click to see the larger image. Pork bellies from Costco, although increasing in cost, are outstanding. The 11+ lbs bellies are now exceeding $33 each.
