Pitboss Bacon
Whether you like, English-style bacon or American-style bacon, making it yourself is simple!
Servings: 4
Calories: 450kcal
Equipment
- Pitboss Grill
Ingredients
- 2 lbs Pork Belly
- 2 tablespoon Kosher salt
- ½ cup packed brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon Dark chili powder
- ½ tablespoon Ground black pepper
Instructions
Curing Pork
- Mix all ingredients of the cure together in a small bowl using a fork or a whisk.
- Apply bacon cure on both sides of bacon.
- Place bacon in a ziplock bag (ensure air is pushed out).
- Place in the fridge for 1 week turning it over every 24 hours.
- After 6 days remove bacon from the ziplock bag rinse off any excess cure.
- Place back in the fridge uncovered for a further 24 hours.
To smoke the pork belly
- Remove the pork belly from the refrigerator at least 1 hour prior to smoking to bring it to room temperature.
- After a week, remove the bacon from the fridge. Set smoker at 225°F. Place the bacon in the smoker until internal temp reaches 150°F.
- Remove the pork belly from the smoker and let rest on a wire rack for at least 15 minutes.
- It can be sliced and eaten right away, or it can be chilled, sliced and crisped up on the grilled/pan fried for a few minutes on each side.