Scrap Iron Chefs Bacon Homemade Bacon Recipes

Steps:

• In a large non-reactive pot, bring half the water, 1 cup of sugar, salt, and 8 ounces molasses to a boil.
• Stir to dissolve the sugar.
• Pour into a large container with the remaining water, and the apple cider.
• Place in the refrigerator and cool to 40 degrees F.
• Press the black pepper into the pork belly.
• Once the brine has cooled place the peppered pork belly into the mixture until completely submerged.
• Refrigerate for three days.
• After three days have passed, remove the pork from the brine and pat dry with paper towels.
• Lay on a rack over a sheet pan and place in front of a fan for 1 hour to form a pellicle.
• Lay the pork in the protein box of a cold smoker and smoke for 4 to 6 hours.
• Chill the meat in the freezer for 1 hour to stiffen for easy slicing into strips of bacon.
• Slice what you need and keep the remainder in a freezer safe bag in the refrigerator or freezer.
• Place the strips of bacon onto a sheet pan fitted with a rack and place into a cold oven.
• Turn the oven to 400 degrees F and cook for about 12 to 15 minutes, depending on how crispy you like your bacon.
• Remove from rack and drain on paper towels.
• Enjoy.

Steps:

• Rinse the pork belly and pat dry. Transfer to a resealable 2-gallon plastic bag. To make the spice rub, mix the kosher salt, pink salt, brown sugar, honey, red pepper flakes, paprika and cumin in a bowl. Coat the pork belly all over with the mixture.
• Close the bag and refrigerate 7 to 10 days, flipping once a day, until the pork belly feels firm. It should take 7 days for a thin belly that is about 11/2 inches thick, longer for a belly that's 2 to 3 inches thick.
• Remove the pork belly from the bag, rinse thoroughly and pat dry. Refrigerate the belly on a rack, uncovered, 48 hours.
• Set up your smoker according to the manufacturer's instructions using applewood chips, and set to 200 degrees F. Smoke the pork belly 3 hours, or until the bacon reaches an internal temperature of 150 degrees F.
• Remove the rind (optional), then slice and cook as desired. To store, wrap the bacon in plastic wrap and refrigerate up to 1 week or freeze up to 2 months.
• Pink curing salt is a mix of salt and sodium nitrite. It keeps the meat pink and protects it from bacteria. You can find it at specialty food stores or online.