My wife asked for Maple-Whiskey Bacon for Mother’s Day and who am I to say no to such a request. So, 2 weeks ago I bought a 12 pound pork belly (that’s a heckuva big belly). Let it sit in cryovac for 5 days and then started it curing last weekend. Cut into 3 lb slabs, each slab fits just right in a gallon ziplock bag.
Here’s the cure
3.5 grams Prague Powder #1
3 tbsp kosher salt
4 1/2 teaspoons ground black pepper
2 cloves garlic (or 1 tsp minced garlic)
3/4 cup distilled water
1/2 cup dark maple syrup
2 tbsp whiskey .... rye, bourbon, single malt
I mix the cure in each bag then add the pork belly, squeeze out all the air, and seal up. They take up a huge amount of room in the garage fridge, which makes things interesting with all the other meat and beer in there. Turn the bacon once a day and make sure to work the cure in to the meat well each time you turn. Let it cure for 6 days (can be anywhere from 4-7 with this particular cure and 3 lb slabs of belly).
Now on the WSM, which is running about 245 on the top grate and 225 on the bottom grate. 12 lbs is too much for just the top grate, so I’ve got them split between top and bottom grate. When the meat gets around 155, I’ll pull it and it’s good to go.
Here’s the cure
3.5 grams Prague Powder #1
3 tbsp kosher salt
4 1/2 teaspoons ground black pepper
2 cloves garlic (or 1 tsp minced garlic)
3/4 cup distilled water
1/2 cup dark maple syrup
2 tbsp whiskey .... rye, bourbon, single malt
I mix the cure in each bag then add the pork belly, squeeze out all the air, and seal up. They take up a huge amount of room in the garage fridge, which makes things interesting with all the other meat and beer in there. Turn the bacon once a day and make sure to work the cure in to the meat well each time you turn. Let it cure for 6 days (can be anywhere from 4-7 with this particular cure and 3 lb slabs of belly).
Now on the WSM, which is running about 245 on the top grate and 225 on the bottom grate. 12 lbs is too much for just the top grate, so I’ve got them split between top and bottom grate. When the meat gets around 155, I’ll pull it and it’s good to go.
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