Yes, Hubbard and I are the proud parents of a home-cured and apple wood smoked 3 lb slab of bacon.
Our pork belly spent it’s first 7 days covered in a dry cure made of Kosher salt, pink salt (nitrite) and dextrose (sugar). Rubbed the bacon with the dry ingredients and then poured about half a cup of pure maple syrup over it. Sealed it up, stuck it in the fridge and turned the meat every day or so.
Rinsed and ready to go.
Light a fire in the Big Green Egg.
Add some soaked apple wood chips to the fire.
Set up an indirect smoking rack. We put down the pizza stone. Shallow pan on the stone to catch juice. Roasting rack with bacon. Use your incredible Big Green Egg skills to get the unit to sit on 200 degrees for the next two hours.
There’s our toasty, roasty baby. Nothing left to do now but…
Fry it up in pan!
So, what do we do with this 3 lbs of heaven? Any ideas?