SMOKED BREAKFAST BACON
SMOKED BREAKFAST BACON
1 Slab Pork Belly cured with sugar about 3 pounds (1.36 kg)
Rub
¾ cup brown sugar (180ml)
1 tablespoon dried oregano (15ml)
2 teaspoons chili flakes (10ml)
2 teaspoons onion powder (10ml)
2 teaspoons garlic powder (10ml)
2 teaspoons cracked black pepper (10ml)
1 tablespoon cinnamon (15ml)
9 cups apple wood chips (2.2 litres)
In a medium bowl, combine rub ingredients. Rub onto the pork belly, coating the meat. Massage the rub vigorously into flesh slightly tearing the micro fibers of the meat.
Place the pork belly in a large sealable plastic bag and seal. Place in the refrigerator to marinate overnight.
Place 6 cups of apple wood chips (for a gas grill or all the wood chips if using a charcoal grill) into water to soak for 1 hour.
Prepare the barbecue for smoking. Preheat the barbecue to 400°F/204°C or high-heat on one side, leaving the other side off. Remove barbeque grate under heat source.
Build 3 smoke pouches. If using a gas grill, squeeze the excess water from the wood chips and place in the center of three large pieces of foil. Add the remaining dry chips and mix. Close the foil around the chips sealing the package. Using a fork, poke holes in both sides of the package. Place 1 smoke pouch directly over high heat source of the grill, close the lid and wait for smoke.
If using charcoal, squeeze the excess water from the chips and sprinkle the chips directly into the fire bed.
When smoke starts to billow out of barbecue, reduce temperature to 220°F/104°C or low-heat. Remove pork belly from the plastic bag and place on the cool side of the grill. Smoke for 2 ½ hours, changing the smoke pouch when smoke dissipates (about every 40 minutes).
Once pork is smoked and has a beautiful dark colour remove from heat. Place pork on a tray and tent loosely with foil. Let meat rest 15 minutes before carving into thin slices against the grain of the meat.
Serve with toast and tomatoes.
Yield: 2 pound slab of bacon (907g)
1 Slab Pork Belly cured with sugar about 3 pounds (1.36 kg)
Rub
¾ cup brown sugar (180ml)
1 tablespoon dried oregano (15ml)
2 teaspoons chili flakes (10ml)
2 teaspoons onion powder (10ml)
2 teaspoons garlic powder (10ml)
2 teaspoons cracked black pepper (10ml)
1 tablespoon cinnamon (15ml)
9 cups apple wood chips (2.2 litres)
In a medium bowl, combine rub ingredients. Rub onto the pork belly, coating the meat. Massage the rub vigorously into flesh slightly tearing the micro fibers of the meat.
Place the pork belly in a large sealable plastic bag and seal. Place in the refrigerator to marinate overnight.
Place 6 cups of apple wood chips (for a gas grill or all the wood chips if using a charcoal grill) into water to soak for 1 hour.
Prepare the barbecue for smoking. Preheat the barbecue to 400°F/204°C or high-heat on one side, leaving the other side off. Remove barbeque grate under heat source.
Build 3 smoke pouches. If using a gas grill, squeeze the excess water from the wood chips and place in the center of three large pieces of foil. Add the remaining dry chips and mix. Close the foil around the chips sealing the package. Using a fork, poke holes in both sides of the package. Place 1 smoke pouch directly over high heat source of the grill, close the lid and wait for smoke.
If using charcoal, squeeze the excess water from the chips and sprinkle the chips directly into the fire bed.
When smoke starts to billow out of barbecue, reduce temperature to 220°F/104°C or low-heat. Remove pork belly from the plastic bag and place on the cool side of the grill. Smoke for 2 ½ hours, changing the smoke pouch when smoke dissipates (about every 40 minutes).
Once pork is smoked and has a beautiful dark colour remove from heat. Place pork on a tray and tent loosely with foil. Let meat rest 15 minutes before carving into thin slices against the grain of the meat.
Serve with toast and tomatoes.
Yield: 2 pound slab of bacon (907g)
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