I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Tuesday, March 11, 2014

Momma's Special Bacon

Momma's Special Bacon

2 1/2 lb slab or pork belly

2 1/2 Tb kosher salt
1 1/2 Tb brown sugar
1 Tb black pepperorns
1 tsp fennel seeds
1 tsp caraway seeds
1 tsp fresh rosemary
1 tsp fresh thyme
2 bay leaves
1 garlic clove, finely chopped

Combine seasonings and rub all over the port belly.  Put into a large container, or in a pan and cover with plastic.  Cure for 7 days, turning it once each day.

To smoke -

Soak hickory chips for 4 hours.  Smoke for 1-2 hours at 175 or so.  You want the internal temperature to get to 165.

Slice up, divide, freeze.

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