Here we show you how to make smoked maple bacon at home the right way the first time. You will save money and it tastes great too. We show you how to smoke on a temperature controller to make it easy. To Make a Brine with no (pink salt) Recipe courtesy Alton Brown 1 cup sugar 1 cup salt 8 ounces molasses 1/2 gallon (2 quarts) water 1/2 gallon (2 quarts) apple cider 2 tablespoons course ground black pepper 1 (5 pound) piece raw pork belly from the lion end Make a brine in a large non-reactive pot. Bring 1 quart of water, 1 cup of sugar, salt, and 8 ounces molasses to a boil. Stir to dissolve the sugar. Pour into a large container the remaining 1 quart of water, and the apple cider. Place in the refrigerator and cool to 40 degrees F. Press the black pepper into the pork belly. Once the brine has cooled place the peppered pork belly into the mixture until completely submerged. Refrigerate for three days. After three days have passed, remove the pork from the brine and pat dry with paper towels. Lay on a rack over a sheet pan and place in front of a fan for 1 hour to form a pellicle ( a hard service). Hang, or put somehow, the pork bellies in the cooking section of a cold smoker and smoke for 4 to 6 hours. when the Polder hit 80 degrees which happened to coincide at 6 hours. He indicated do not go above 80 degrees. He also basically made a smoker out of three adjacent cloths type lockers. The locker on the extreme right had an upside iron with a tin pan of wood chips sitting ...
Saturday, November 24, 2012
How To Make Homemade Maple Smoked Bacon
How To Make Homemade Maple Smoked Bacon Tube. Duration : 13.80 Mins.
Here we show you how to make smoked maple bacon at home the right way the first time. You will save money and it tastes great too. We show you how to smoke on a temperature controller to make it easy. To Make a Brine with no (pink salt) Recipe courtesy Alton Brown 1 cup sugar 1 cup salt 8 ounces molasses 1/2 gallon (2 quarts) water 1/2 gallon (2 quarts) apple cider 2 tablespoons course ground black pepper 1 (5 pound) piece raw pork belly from the lion end Make a brine in a large non-reactive pot. Bring 1 quart of water, 1 cup of sugar, salt, and 8 ounces molasses to a boil. Stir to dissolve the sugar. Pour into a large container the remaining 1 quart of water, and the apple cider. Place in the refrigerator and cool to 40 degrees F. Press the black pepper into the pork belly. Once the brine has cooled place the peppered pork belly into the mixture until completely submerged. Refrigerate for three days. After three days have passed, remove the pork from the brine and pat dry with paper towels. Lay on a rack over a sheet pan and place in front of a fan for 1 hour to form a pellicle ( a hard service). Hang, or put somehow, the pork bellies in the cooking section of a cold smoker and smoke for 4 to 6 hours. when the Polder hit 80 degrees which happened to coincide at 6 hours. He indicated do not go above 80 degrees. He also basically made a smoker out of three adjacent cloths type lockers. The locker on the extreme right had an upside iron with a tin pan of wood chips sitting ...
Here we show you how to make smoked maple bacon at home the right way the first time. You will save money and it tastes great too. We show you how to smoke on a temperature controller to make it easy. To Make a Brine with no (pink salt) Recipe courtesy Alton Brown 1 cup sugar 1 cup salt 8 ounces molasses 1/2 gallon (2 quarts) water 1/2 gallon (2 quarts) apple cider 2 tablespoons course ground black pepper 1 (5 pound) piece raw pork belly from the lion end Make a brine in a large non-reactive pot. Bring 1 quart of water, 1 cup of sugar, salt, and 8 ounces molasses to a boil. Stir to dissolve the sugar. Pour into a large container the remaining 1 quart of water, and the apple cider. Place in the refrigerator and cool to 40 degrees F. Press the black pepper into the pork belly. Once the brine has cooled place the peppered pork belly into the mixture until completely submerged. Refrigerate for three days. After three days have passed, remove the pork from the brine and pat dry with paper towels. Lay on a rack over a sheet pan and place in front of a fan for 1 hour to form a pellicle ( a hard service). Hang, or put somehow, the pork bellies in the cooking section of a cold smoker and smoke for 4 to 6 hours. when the Polder hit 80 degrees which happened to coincide at 6 hours. He indicated do not go above 80 degrees. He also basically made a smoker out of three adjacent cloths type lockers. The locker on the extreme right had an upside iron with a tin pan of wood chips sitting ...
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