HOUSE CURED MAPLE ESPRESSO BACON
Lanes HQ in the U S of A sent us a HOW TO on curing Bacon at home. Apparently you'll never go back to the horrible store bought stuff once you've made your own. ENJOY!
- 5-6 pound skinless pork belly (make sure the pork belly is trimmed to an even thickness and doesn’t taper at the ends… I have done this with skin on and off and such a better flavor if you trim off the skin)
- 3 tablespoons Lane’s BBQ Ancho Espresso Rub
- 1/4 cup maple syrup
- 1/4 cup kosher salt
- 1/4 cup dark brown sugar
- 2 teaspoons of Prague Powder #1 or Curing Salt #1
- 1 tablespoons freshly ground black pepper
- 1/8 – ¼ cup water
- Handful of apple or cherry wood chips (soak in coffee)
In a medium bowl, mix the brown sugar, maple syrup, salt, Ancho Espresso Rub, curing salt, pepper, and enough water to almost turn to a past. Rub the mixture all over the pork belly. Put the belly into a large resealable plastic bag and seal it or wrap in plastic wrap depending on size. Fit the belly, in its bag, into a pan and then place the fridge. Refrigerate for 7-10 days, making sure to flip the pork belly once a day.
After the curing period remove from pan and run under cold water to rinse of mixture. Preheat BGE to 225. I then smoke the bacon to around 150 degrees. Once cool, slice thick, throw it in a skillet & enjoy