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Molasses Black Pepper Cure Bacon

1

cup

salt

3/4

cup

sugar

2

ounces molasses

2

tablespoons

coarse ground black pepper

1

pound

pork belly

1

In a small bowl, combine salt and sugar. Spread molasses evenly over

2

pork belly, then coat with the pepper. Spread the salt and sugar mixture

3

generously over the entire slab. Place into a re-sealable plastic bag

4

and refrigerate for 3 days.

5

After three days have passed, remove the pork from the brine, rinse the

6

belly, and pat dry with paper towels. Lay on a rack over a sheet pan and

7

place in front of a fan for 1 hour to form a pellicle. Lay the pork in

8

the protein box of a cold smoker and smoke for 4 to 6 hours. Chill the

9

meat in the freezer for 1 hour to stiffen for easy slicing into strips

10

of bacon. Slice what you need and keep the remainder in a freezer safe

11

bag in the refrigerator or freezer.

12

Place the strips of bacon onto a sheet pan fitted with a rack and place

13

into a cold oven. Turn the oven to 400 degrees and cook for about 12 to

14

minutes, depending on how crispy you like your bacon. Remove from

15

rack and drain on paper towels. Enjoy.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (33.5 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

3078.28

Calories From Fat (71%)

2172.58

% Daily Value

Total Fat 240.91g

371%

Saturated Fat 87.87g

439%

Cholesterol 326.59mg

109%

Sodium 113337.4mg

4722%

Potassium 1621.23mg

46%

Total Carbohydrates 188.05g

63%

Fiber 3.24g

13%

Sugar 179.67g

 

Protein 43.7g

87%