Bacon Cure Number Two
Prep:
|
Cook:
.svg){kind=icon}
Advanced
Ingredients
1 cup water
1½ cups honey
½ cup salt
½ gallon pure apple juice
1 pound pork belly
No items found.
237 ml water
355 ml honey
146 grams salt
1890 ml pure apple juice
454 grams pork belly
No items found.
Rating
.svg)
Dietary Therapies
SCD
mSCD
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Egg Free
Nut Free
Soy Free
Instructions
- In a large saucepot, simmer first three ingredients until solids are dissolved.
- Add apple juice and submerge pork belly in mixture.
- Put in resealable plastic bag and place in the refrigerator for 3 days.
- After three days have passed, remove the pork from the brine, rinse the belly, 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°F (204°C) 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.
No items found.
Nutritional Info
Storage
Notes
Used with permission from
SCD Recipe
Support our Mission
Your donation will help us to enhance the well-being and health outcomes of patients with IBD.
Donate
Comments