This is Mark’s Mostly Real Estate Blog. Well, here is something that is NOT real estate related.
I have a smoker. Well, I have 2 of them. I really enjoy smoking food. I used my small one to do my first bacon smoke.
Pink Salt
I used some salt that is actually pink in color. It has some natural curing properties in it. The rub was pink salt, kosher salt and white sugar.
I use a small pork belly. Initial weight was 2.74 pounds.
Pork Belly
- Salted
I put it into a gallon ziplock bag on a sink drain mat. That way the moisture would drain away from the meat. The first 24 hours I got about 2/3 cup of liquid out. The next few days not much moisture was released.
After a 9 day cure I started smoking it.
Smoking now.
I have read several different styles and methods of smoking bacon. I decided on this one.
Smoke for 1 hour with no smoke. (This is to dry the meat out to help it accept smoke). Temperature around 100 degrees. I used Kingsford regular charcoal.
Ramp up temperature to 200 and add wood chips. I put chips in a foil pouch to make smoke.
Smoke output was not the best. I normally use sticks or splits of wood to smoke. I added more charcoal and wood.
It smoked for 3 hours. I pulled it when the temperature was 177 degrees. I should have pulled it at 150 degrees. The smoker thermometer was off and I only had my digitial one. It was measuring the smoker temperature and not the meat!!
Now its bacon
It chilled in the garage on a rack for 2 hours. Outside temperature was 40 degrees.
I cut it by hand. I have a commercial slicer, but I had to test it. NOW!!
Meat is firm
It browned even.
The bacon was excellent. The salt was just the right amount. Not much smoke. I expected that.
Next time I will stick with splits of hickory and not use the chips. (I knew better than to use the chips).
I was suprised at the outcome. It is worth the time and effort. Next time I will use my larger smoker. Get your order in……
