Grilla Silverbac Original -2020 (added WiFi controller 2021) aobosi Sous Vide device - 2019 Weber Original Kettle Premium 22" Copper - 2015 Pit Barrel Cooker - 2014 - retired Sept 2020 Brinkmann 4 burner gas grill (very old, stout, and still working well!)
Slow 'n' Sear for 22" kettle
Cast Iron Drip 'n Griddle for kettle 2021
Grill Grates for the gasser
CDN DSP-1 dual sensor probe therm
Maverick ET-732 therm
ThermoWorks Smoke 2 channel
Thermapop digital therm (x2, red and white)
Thermapen - x2 - orange. lime green
Little Chief electric cold smoker (lots of salmon thru this!)
I developed my technique on my own (not unique, but I did not know of similar methods) and since then I don't bother curing belly for bacon because the way I do it you can have either burnt ends or slice. I have tried curing pork belly for bacon and found the results unsatisfactory, especially after I had done about 50 lbs. of slabs for burnt ends. The issue for me is how tough the lean portions were. Leave skinless belly in whole pieces – usually 3 – 4 lbs. Rub generously with your favorite pork rub. Smoke for at least 5 hours at 225*, then wrap in foil and cook another 2-3 hours, cool and refrigerate overnight. Now you have a hunk you can either slice or cube, the lean is reasonably tender and the fat is very unctuous. Fry like bacon or warm cubed pieces with more rub and sauce until its caramelized to your preferred level. It was also my experience that you can get way more flavor from your bacon dusting it in whatever rub you like, fresh cracked black pepper over it, or for some heat try Japanese 7 spice seasoning.
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