Maple Sugar & Black Pepper Bacon


 

Bob Correll

R.I.P. 3/31/2022
I did the usual easy 7 day Tender Quick & brown sugar cure on a 3 lb. slab of pork belly.
Set up a Kbb snake with apple and hickory.

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Before smoking I pressed on maple sugar and fresh ground black pepper.

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The sugar was making it sweat, so I had to paper towel dry it a few times.
This was about 2 hours in running 190 to 210 hood temp on the Performer.
Oh, and I used a Smokettle pan to help shield and diffuse heat and smoke.

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Three and a half hours later it was 145 internal, time for a zip bag, ice water bath.

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After shutting down last night I checked the coals this morning, had half a snake left.

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This morning:

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Cast iron skillet fried bacon and egg McBob:

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Thanks for the visit, and happy TGIF to you working stiffs!
 
Nice,I can almost taste it from here!

Bacon is high on my "want to try" list, and I finally found a store not too far away that carries pork bellies.
 
HOOO CHEEEEE WAWA!!! looks fantastic Bob!!

Where might one of us working stiffs find a smokettle pan to assist us in our bacon/smoking in the kettle?.....man :)
 
Bob, your bacon process has been on the top of my bucket list for a long time. I've heard Costco now sells bellies as no one else around here does. I'll order the tender quick as soon as I know I can get the bellies. So it looks like I'll be jumping in shortly. Just hope mine comes out half as good as yours.
 
Yumm great looking Bacon and breakfast sandwee! I just picked up four bellies from our Costco. Time for some more bacon makin!
 
Looks great Bob. Bacon is on my to do list. My rookie question is do you have to have a meat slicer? I would assume its pretty tough to make good slices of bacon by hand... I don't want to invest in a meat slicer but am thinking I may have too. Once again great cook!
 
Tommy,
I have a meat slicer, but usually slice by hand with a Henckels 10" slicing knife.
A sharp, larger size chef's knife will work too.
The thinner slices just cook faster than the thicker ones. :)

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