This is a recipe to cure and smoke bacon
1. remove skin if still on pork belly.
2. Combine all ingredients except pork belly in a bowl and mix. Add to a ziplock bag and add pork belly. Squeeze out as much air as possible, and place in refrigerator for 3-5 days, turning once per day.
3. Remove belly from the bag and discard liquid. Rinse pork belly to wash off excess salt. Dry off belly.
4. Smoke the pork belly at 225 degrees F in applewood until internal temperature achieves 150 degrees F, approximately 2 hours.
5. Once finished, allow belly to cool on a plate in the fridge. Wrap in fridge for 2 weeks or freezer for 1 year.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1621g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 7386 | ||
Calories from Fat: 6495 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 721.7g | 962 % | |
Saturated Fat 263.1g | 1316 % | |
Monounsaturated Fat 336.2g | ||
Polyunsanturated Fat 77g | ||
Cholesterol 979.8mg | 301 % | |
Sodium 469.4mg | 16 % | |
Potassium 2746.1mg | 72 % | |
Total Carbohydrate 87g | 26 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 84.5g | ||
Protein 128.2g | 183 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 7386
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