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Saturday, June 24, 2017

GAS SMOKER: OLD SCHOOL BACON (NITRATE FREE)

Moderate
Difficulty:Moderate
Prep Time:120 Hours
Cook Time:10 Hours
Cook Temp:LOW: 105 -135 °C
Int Temp:60 °C

GAS SMOKER: OLD SCHOOL BACON (NITRATE FREE)

Difficulty:Moderate
Prep Time:120 Hours
Cook Time:10 Hours
Cook Temp:LOW: 105 -135 °C
Int Temp:60 °C

Ingredients

  • 2kg pork belly
  • 300g salt
  • 200g brown sugar
  • 6 juniper berries (crushed)
  • 1 Tblsp of cracked black pepper
  • NEED
  • Digital meat thermometer
  • Zip lock bag
  • Waxed paper
  • Aluminium foil
  • Fruit woodchips like apple

Description

This is a traditional bacon recipe free of nitrites that is cured in the fridge for 5 days prior to smoking.

Directions

  • 1. This is a preservative-free bacon recipe. As such this bacon won’t last as long as those with preservatives. You can however freeze or vacuum seal the bacon in order to make it last longer. The pork needs to be cured in the fridge for 5 days prior to smoking, so plan ahead.
  • 2. Mix the dry ingredients together in a bowl.
  • 3. Coat the pork with the dry rub and place in a zip-lock bag, together with the remaining cure, store in the fridge and turn over once every day for 5 days.
  • 4. Remove the pork from the bag, discard the cure and rinse off to remove any excess. Pat dry and place on a rack inside a baking dish (to catch any drips). Leave uncovered in the fridge overnight so it completely dries out.
  • 5. Preheat your gas smoker to LOW 105°-135°C.
  • 6. Smoke at LOW until the internal temperature of the bacon reaches 60°C (140°F).
  • 7. Remove the bacon from the smoker and plunge into ice water to cease the cooking process.
  • 8. Cover the bacon with waxed paper. Then cover the waxed paper with a layer of foil before storing in the fridge overnight.
  • 9. Following day, thinly slice the bacon and vacuum pack portions to freeze for later use. Remembering of course to leave enough bacon in your fridge for the week ahead!

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