Post by Dianne Ader on Sept 7, 2012 0:56:47 GMT -5
Bacon....this is the yummiest I have ever tasted!
I found a recipe in MJ farms magazine. Take the belly meat of the pork. Per 5 pounds of pork belly
5 Tbs salt
2 tsp pink curing salt(optional) I did not use this.
1/4 cup brown sugar & 4 drops of mapleine
3 Tbs sugar
4 Tbs ground black pepper
1 tsp graded nutmeg
2 tsp ground fennel seed
2 tsp ground caraway seed
2 tsp ground thyme
4 bay leaves crushed
5 finely chopped garlic cloves
Rinse pork belly & dry with towel. Rub this on pork belly. Put in fridge for a week in a tall kitchen bag tied. Every day turn.
At the end of the 7 days take out & rinse really well...it will take off the extra salt.
Light smoker grill wait 1/2 hour. Soak mesquite chips for 40 min to one hour before you use. I used one coffee can full 1/2 a can at the beginning when I put on the pork & then 1/2 way through.
You want the smoker to be at 200 deg or close.
You want to smoke till the internal temp is 150 deg. Every time you open the grill you add 15 min to your time. It takes in between 2 & 3 hours to smoke it.
Every hour or hour & a half & have a tin with hot water in by your coals. Then when you add more wood or chips add more hot water.
Take notes on what & how you did them & how long each step took smoking them. They are wonderful to look back on!
I smoked it at 200 deg. & it was really easy to get it at 200 deg. I put a thermometer in the grill & at 200 is where the grill says it is "Ideal" What I would recommend is the day before you smoke your meat is go out & get the smoker going with the thermometer in the grill & see how long it takes to get that temp. Then write that down.
I am going to post some pictures.
I found a recipe in MJ farms magazine. Take the belly meat of the pork. Per 5 pounds of pork belly
5 Tbs salt
2 tsp pink curing salt(optional) I did not use this.
1/4 cup brown sugar & 4 drops of mapleine
3 Tbs sugar
4 Tbs ground black pepper
1 tsp graded nutmeg
2 tsp ground fennel seed
2 tsp ground caraway seed
2 tsp ground thyme
4 bay leaves crushed
5 finely chopped garlic cloves
Rinse pork belly & dry with towel. Rub this on pork belly. Put in fridge for a week in a tall kitchen bag tied. Every day turn.
At the end of the 7 days take out & rinse really well...it will take off the extra salt.
Light smoker grill wait 1/2 hour. Soak mesquite chips for 40 min to one hour before you use. I used one coffee can full 1/2 a can at the beginning when I put on the pork & then 1/2 way through.
You want the smoker to be at 200 deg or close.
You want to smoke till the internal temp is 150 deg. Every time you open the grill you add 15 min to your time. It takes in between 2 & 3 hours to smoke it.
Every hour or hour & a half & have a tin with hot water in by your coals. Then when you add more wood or chips add more hot water.
Take notes on what & how you did them & how long each step took smoking them. They are wonderful to look back on!
I smoked it at 200 deg. & it was really easy to get it at 200 deg. I put a thermometer in the grill & at 200 is where the grill says it is "Ideal" What I would recommend is the day before you smoke your meat is go out & get the smoker going with the thermometer in the grill & see how long it takes to get that temp. Then write that down.
I am going to post some pictures.
And what a great view you have while working the smoker! Great advice for the note taking. I'm so excited to begin this new endeavor!......Deb
