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Chef's Corner

Kaiser’s Smoked Bacon Recipe

January 21, 2013




Cure for one 3 Lb skin off pork belly:


1/2 cup brown sugar or maple syrup


1/4 cup kosher salt


1 teaspoon black pepper


2 bay leaves crumbled


2 sprigs thyme




Mix together all ingredients and rub evenly over the pork belly and place in large ziploc bag. Leave it in the fridge for 6-7 days taking it out once a day to rub the cure into the pork belly.




Smoking using a BBQ:



Soak 4-5 cups wood chips (hickory or applewood) in water overnight. Drain woodchips and put in a metal pie pan or metal casserole dish. Cover with tin foil and poke lots of large holes in the tin foil. Take the grill off one side of your BBQ and turn the BBQ on the side with the grill taken off to low-medium heat. Close lid and let the heat under the lid get to 200 degrees fahrenheit. Once temperature reached, put woodchip containter on top of the flames and leave until you see lots of smoke coming from the BBQ. Next place the cured pork belly on the other side of the grill. Leave for approximately 1 hour or until pork belly reaches 150 degrees fahrenheit. Then place smoked pork belly in fridge to tighten up the fat so it can be sliced. Slice, fry and enjoy!


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