Smye's Lightly Peppered Bacon aBest Dishes With Bacon

recipes with bacon, exactly how should we love thee? Letrrrs count the ways! For breakfast, lunch, dinner, dessert, and everything throughout, see our favorite approaches to cook on this most magical and seductive of ingredients in a month's in dishes including bacon and potato casseroles, bacon jam, bacon mac and cheese, bacon-topped salads, bacon dip, bacon sandwiches, recipes with bacon and eggs as well as bacon cookies.

Smye's Lightly Peppered Bacon

"Bacon, what's not to love? How about the incredibly high salt content, cost, inconsistent flavor, and oft-questionable quality of the meat prior to the cure? Well folks, here's the solution, home-cured, home-smoked bacon from scratch. It's absolutely incredible and less than 1/3 the cost of storebought."

Ingredients :

5 pounds skinless pork belly
1/4 cup brown sugar
3 3/4 tablespoons non-iodized salt
3 tablespoons paprika
3 tablespoons red pepper flakes
2 tablespoons ground black pepper
2 teaspoons pink curing salt
2 teaspoons cumin seeds
2 1/2 tablespoons maple syrup
applewood chunks
hickory wood chunk

Instructions :

Prep : 15M	Cook : 40M	Ready in : P1D

Rinse pork belly and pat dry. Mix brown sugar, salt, paprika, red pepper flakes, black pepper, curing salt, and cumin seeds together. Add maple syrup. Spread the cure mixture evenly over pork belly.
Vacuum-seal the pork belly or place it into a resealable plastic bag, squeezing out as much air as possible. Refrigerate for 7 to 10 days.
Remove pork belly from bag and rinse thoroughly. Pat dry and refrigerate while preheating your smoker to 220 degrees F (105 degrees C) according to manufacturers' instructions.
Place pork belly, fat-side down, onto the wire rack. Place the rack into the smoker. Add 1 fist-sized chunk of applewood and 1 chunk of hickory wood to the smoke pan according to manufacturer's directions. Smoke for 1 1/2 hours; add 2 more chunks of applewood. Continue smoking until pork belly reaches an internal temperature of about 150 degrees F (66 degrees C), about 1 1/2 hours more.
Remove pork belly from smoker and slice as desired. Store in the refrigerator for roughly 30 days. You can also portion out the finished bacon and freeze whatever you don't plan to consume right away, as you would any other meat product. To use, simply thaw in the refrigerator and you're good to go with little loss of texture.

Notes :

I've found the most success with a water smoker here.
You can substitute honey for the maple syrup.

Take a peek at many of our favorite recipes with bacon and chicken recipes from everywhere in the world. Particles making it is rather easy inside your home using ingredients that you might find easily along the grocery store.

Therefore we write this text About Smye's Lightly Peppered Bacon. Should you be proud of our recipe, please share this, so others may even know this delicious recipe