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Making Bacon
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1
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3
1
Cup Honey
Cup Kosher salt
Pound Pork belly
Cup Hickory chips; soaked in water
8 1/2 Other Carbohydrates
In a mixing bowl, whisk the honey and salt together. Place the pork belly on
a piece of plastic wrap. Pour the cure over the pork and wrap the pork belly
tightly in the plastic wrap. Place the pork in a plastic zip−lock bag and
seal the bag tightly. Cure the meat for 36 hours under refrigeration. Remove
the bag from the refrigerator. Unwrap the pork and rinse off the cure. Pat
the pork dry. Mound 2 1/2 pounds of charcoal briquettes in the center of the
grill and light them. Let burn for 40 minutes. Add the chips and allow them
to smoke for about 10 minutes. The interior temperature of the grill should
be 300 degrees. Place the pork near the outermost part of the grill rack.
This is to avoid direct heat. You want the bacon to absorb the maximum
amount of smoke flavor before it is fully cooked. Smoke the bacon for 30
minutes. Spray the coals as often as necessary, but remember smoke escapes
each time the grill is uncovered. This recipe yields about 1 pound of bacon.
Making Bacon
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