th0th_Q@lemmy.world to FoodPorn@lemmy.worldEnglish · 1 year agoHome Cured and Smoked Baconi.imgur.comimagemessage-square3fedilinkarrow-up122arrow-down10
arrow-up122arrow-down1imageHome Cured and Smoked Baconi.imgur.comth0th_Q@lemmy.world to FoodPorn@lemmy.worldEnglish · 1 year agomessage-square3fedilink
minus-squareth0th_Q@lemmy.worldOPlinkfedilinkEnglisharrow-up2·1 year agoNp link since it’s a home recipe, but happy to share! 1/3 Cup Brown Sugar 1/2 Cup Black Pepper 1/3 Cup Kosher Salt 3 Tablespoon Paprika 1 Tablespoon Garlic Powder 1.5 Teaspoon of pink curing salt We use these ratio per 5 lbs of pork belly. We cure the meat for 4 days in the fridge, and usually once or twice a day flip the meat / rustle the meat around in the cure. After 4 days we smoke the cured meat on a wood pellet smoker. We smoke it at 200-225 degrees Fahrenheit until it probes at 15g degrees Fahrenheit. From there it’s good to slice and fry / bake as you please. 😁
minus-squareth0th_Q@lemmy.worldOPlinkfedilinkEnglisharrow-up1·1 year agoSorry, that should say “until it probes 155 degrees” xD
Np link since it’s a home recipe, but happy to share!
1/3 Cup Brown Sugar 1/2 Cup Black Pepper 1/3 Cup Kosher Salt 3 Tablespoon Paprika 1 Tablespoon Garlic Powder 1.5 Teaspoon of pink curing salt
We use these ratio per 5 lbs of pork belly.
We cure the meat for 4 days in the fridge, and usually once or twice a day flip the meat / rustle the meat around in the cure.
After 4 days we smoke the cured meat on a wood pellet smoker. We smoke it at 200-225 degrees Fahrenheit until it probes at 15g degrees Fahrenheit.
From there it’s good to slice and fry / bake as you please. 😁
Sorry, that should say “until it probes 155 degrees” xD