Wet Brine Cure and Smoked Pork Belly AKA Bacon

Описание: Music:
© 2009 Ryner Stoetzer - Maryner
℗ 2009 Maryner

Ingredients:
7lb pork belly
1 Gallon of Cold Distilled Water
1lb of Sea Salt
3.5 Teaspoons of Prague Powder #1 AKA Pink Salt (Sodium Nitrate Cure)
A Whole Lotta Love

Materials:
Smoker
Wood of Your Choice
Refrigerator
Baking Pan
Vacuum Sealer
Frying Pan
Meat Thermometer

Steps:
1. Making the Curing Mixture and Curing Your Pork Belly:
Pour out 1 Gallon of cold distilled water into your plastic tub
Add in 1lb of sea salt to your cold distilled water and mix thoroughly until salt crystals have dissolved
Add in your 3.5 teaspoons of prague powder #1 to your salt water mixture and mix until cure dissolves
Add pork belly to your cure mixture
If pork belly floats, fill a zip lock sandwich bag with water and place on top of pork belly to keep your pork belly submerged
Once pork belly is submerged, place in fridge for 14 days flipping half way through (at the 7 day mark)
After the 14 days in the fridge, remove pork belly from cure mixture and rinse off and place it on a pan in the fridge overnight for it to get a pellicle

2. Smoking Your Cured Pork Belly:
Once your pork belly sits in the fridge overnight on a pan, you can get your smoker up to 180-200 degrees and then you will place your cured pork belly in your smoker for 5 hours or until it reaches an internal temperature of 152 degrees
After reaching an internal temperature of 152 degrees you are going to place your cured and smoked bacon onto a pan and place it in the fridge overnight to let all the fats cool and solidify again

3. Slicing/Cooking/Saving Your Smoked and Cured Pork Belly
Once your cured and smoked pork belly has cooled overnight, you can begin to slice to whatever thickness you want
You can then take some and fry it up in the pan, and you can vacuum seal the rest