Scrap Iron Chef's Bacon (Homemade Bacon)

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READY IN: 72hrs 30mins
SERVES: 32
YIELD: 4 pounds
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large non-reactive pot, bring half the water, 1 cup of sugar, salt, and 8 ounces molasses to a boil.
  • Stir to dissolve the sugar.
  • Pour into a large container with the remaining 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.
  • Lay the pork in the protein box of a cold smoker and smoke for 4 to 6 hours.
  • Chill the meat in the freezer for 1 hour to stiffen for easy slicing into strips of bacon.
  • Slice what you need and keep the remainder in a freezer safe bag in the refrigerator or freezer.
  • Place the strips of bacon onto a sheet pan fitted with a rack and place into a cold oven.
  • Turn the oven to 400 degrees F and cook for about 12 to 15 minutes, depending on how crispy you like your bacon.
  • Remove from rack and drain on paper towels.
  • Enjoy.
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