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Quote from: KJRsmoker on February 03, 2018, 02:10:39 PMI brine my pork belly in a mixture of brown sugar, salt, curing salt, pepper, and maple syrup for 7 days. Rinse then soak for 3 hours. Dry off and on a cooling rack on a baking sheet and into the fridge uncovered for 24 hours. Smoke for 4 hours in my MAK. Cool, vacuum seal, chill, then slice. I cook it in the oven on a foil lined baking sheet for about 20-25 minutes (depending on the thickness of the slices) at 375F.When you smoke on MAK is that around 180 degrees? if so then I assume that is not enough time to get IT up, so kinda like cold smoking?
I brine my pork belly in a mixture of brown sugar, salt, curing salt, pepper, and maple syrup for 7 days. Rinse then soak for 3 hours. Dry off and on a cooling rack on a baking sheet and into the fridge uncovered for 24 hours. Smoke for 4 hours in my MAK. Cool, vacuum seal, chill, then slice. I cook it in the oven on a foil lined baking sheet for about 20-25 minutes (depending on the thickness of the slices) at 375F.
I also cook my homemade maple or Cider Mill bacon slowly because of the slightly higher sugar content. If doing it in an oven I cook it around 275-300 for about 20-25 minutes.One more thing worth mentioning, when hot-smoking bacon, it's best to take it to 150*-152* so the myoglobin fully denatures and sets properly. This helps keep it from turning a grayish color after slicing.