How to Make Homemade Bacon

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=aEki-wnrVCU

How to cure, smoke, and cook homemade bacon. It's much easier than you'd think; it just requires a couple of special ingredients and the right equipment. • • Jalapeño Garlic Bacon • • 3 lb. pork belly with skin attached • 40 grams kosher salt (about 5 tbsp Diamond Crystal, about 3 tbsp Morton) • 1 ½ tsp pink salt (Prague Powder # 1, Insta-Cure, DQ Curing Salt, etc.) • 40 grams maple sugar (or 40 g/3 tbsp brown sugar) • 5 cloves garlic* • 4 mashed jalapeños* • • *optional flavors (Unfortunately, most savory ingredients don't really add much flavor. Try using sweeter additives, like 1/2 cup applesauce or 3 tablespoons maple syrup.) • • 1. Combine ingredients in a gallon-size zipper bag. Refrigerate for one week, flipping every other day. • • 2. Rinse pork belly and place on a rack in the refrigerator for 12 - 24 hours. • • 3. Smoke with apple wood at 200 degrees until the bacon has reached an internal temperature of 150 degrees. • • 4. Cool at room temperature for a couple of hours, but remove skin 10 - 15 minutes after removing from smoker. • • 5. Chill thoroughly in the refrigerator. Trim sides, ends, and top before slicing as desired. • • • • Sources for curing (pink) salt: • http://www.butcher-packer.com/index.p... • • http://www.lemproducts.com/product/16... • • • Link to a highly informative discussion on the merits of nitrites and nitrates: • http://chowhound.chow.com/topics/331350 • • Recipe adapted from/inspired by the bacon recipe in Charcuterie by Michael Ruhlman and Brian Polcyn. • http://www.amazon.com/Charcuterie-Cra...

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