Thursday, January 21, 2021

SMOKED BACON JAM

Our Smoked Bacon Jam recipe a tasty spread for any meal!
Our Smoked Bacon Jam recipe a tasty spread for any meal!

 I love introducing you to options with a common food item that you may have never thought of. Bacon, especially the smoked variety, is something that can be easily incorporated into so many recipes as either the star ingredient or a featured player. Be sure to check out my technique for curing and smoking your own bacon which is easy and by far, more delicious than any store-bought bacon.

Most definitely, today’s recipe has bacon in the starring role- Smoked Bacon Jam! I consider this the perfect recipe for an easy appetizer and recommend you keep a jar or two around during the busy holiday period or for those spur-of-the-moment guest pop ins.

Rendering Smoked Bacon

Start with 1-1/2 pounds of smoked bacon, preferably your own smoked bacon, and cut it crosswise into 1-inch pieces. Place the cut smoked bacon pieces into a large skillet placed over a medium-high heat. Cook, stirring occasionally, until the fat renders and the bacon is lightly browned (about 20 minutes). With a slotted spoon, transfer the cooked bacon to paper towels and drain. Pour off all but 1 tablespoon of fat from the skillet and add 2 medium yellow onions that have been diced small and 3 cloves of garlic that have been peeled and smashed. Cook the onion and garlic until translucent, about 6 minutes. Add ½ cup of cider vinegar, ½ cup packed dark brown sugar, ¼ cup pure maple syrup, and ¾ cup brewed coffee. Bring the mixture to a boil, stirring and scraping up the browned bits from the pan. Add the previously cooked smoked bacon and stir to combine.

Slow Cooking Makes It Perfect

Here is the step that ensures a jam-like consistency. Time to transfer the mixture to a 6-quart slow cooker and cook on high, uncovered, until the liquid becomes syrupy. This will take about 3-1/2 to 4 hours. If you don’t have a slow cooker, you can cook it in the oven until the consistency is reached using a temperature of 300°F. Once ready, transfer the mixture to a food processor and pulse until coarsely chopped. Let it cool, then refrigerate in airtight containers for up to 4 weeks.

Don’t forget, in addition to making a great appetizer for guests, this is a super hostess or holiday gift. Simply add your favorite bread, baguette, even pancakes, and enjoy!

What’s your favorite recipe featuring homemade smoked bacon? Leave us a comment to opine and subscribe to get all our postings on tips, techniques and recipes. Bringing innovation to wood fired cooking with recipes, techniques and the science behind the fire, smoke, and flavor. That’s SmokinLicious®.

Thursday, January 14, 2021

SMOKE A TURKEY- LEARN HOW

Smoke a Turkey with our easy to do tips will result in awesome color and flavor. Give it a try!
Smoke a Turkey with our easy to do tips will result in awesome color and flavor. Give it a try!

 There are so many ways to smoke a turkey with the main difference found in the amount of time for both preparation and cooking. One of the favorite methods is hot smoking whether done on a traditional smoker, charcoal grill, or gas grill.

To smoke a turkey, you’ll need the following supplies:

  • Grill or Smoker plus fuel for the equipment (charcoal, propane)
  • Wood Chunks
  • Meat Thermometer
  • Dry Rub and/or Brine (about 1 cup of dry rub and 2 cups brine)
  • Whole Turkey preferably fresh and less than 18 lbs.
  • Aluminum Pan
  • Aluminum foil and towels or an insulated blanket

Preparations Before You Smoke a Turkey

The cleaning of the bird is the same as when you do traditional roasting; removal of the giblets and neck, rinsing and drying the bird, and trimming any loose skin. However, don’t truss or tie the legs as this can make it harder to cook the bird completely through when smoking. You can use toothpicks to pin the wings in if they seem to be falling away from the bird. If you elect to brine your turkey, be sure to start this process at least a day ahead of smoking. Even brined birds will have more flavor if a dry rub is applied. So apply any combination of dry ingredients you prefer to the turkey, being sure to put some of the rubs under as well as on top of the skin. Refrigerate the rubbed turkey overnight.

Once you’re ready to smoke, remove the turkey from the refrigerator and rub a small amount of oil on the skin, especially the bottom portion that will be touching the grill grates. This will keep the bird from sticking. Don’t apply oil to the grates as that will not guarantee the bird won’t stick! Always place a cold turkey on the grill or smoker as cold will attract more smoke vapor. Plan about 30 minutes cooking time per pound.

Preparing the Grill or Smoker

Charcoal Grill/Smoker:

Charcoal base with Smokinlicious® wood chunks added

When using a traditional smoker, you can simply place the charcoal and wood chunks, as normally done, for a long smoking event. Usually, you position unlit charcoal in the firebox. Then lite a chimney starter full of charcoal and pour that next to the unlit charcoal. Then place a few wood chunks on the lite charcoal and some on the unlit areas so you will have wood flavor infusion during the entire cooking process. Place a disposable pan under the turkey that contains a few cups of water or mix of water and broth/stock. This will add moisture to the cooking environment and collect all the turkey drippings if you should want to make gravy. The goal is to maintain a cooking temperature of 225-275°F, though you can go as high as 300°F if desired.

When using a kettle-style charcoal grill, set up the drip pan and the turkey to one side of the grill, placing the hot coals on the opposite side. You can also set up some fire bricks in the charcoal area to retain more heat and stabilize the temperature.

Gas/Propane Grill:

Smoke coming from our wood chunks! Using a two zone cooking method

These grills need to be set up using an indirect method of cooking – heat on one side meaning burners on one side lite while the turkey and drip pan goes on the unlit side. Wood chunks will be placed on the heat shields of the lit burners. These will smolder/burn giving off true wood flavor. Additionally, smoker wood chunks last a lot longer than using wood chips in a smoker box or foil pouch. Still, maintain a temperature of 250-275°F which can be tricky. You will have to see how many burners need to stay lit to do this technique. Then check the level of heat those burners need to be set to for that temperature. Certainly, you can cook at a higher temperature if you like but you may need to replenish the wood chunks as they will likely combust faster.

Don’t Fuss over Smoke a Turkey

It’s important that you allow the turkey to cook on its own without fussing with the lid. Each time you open the lid, you release smoke vapor as well as heat. If you want the bird to cook in a reasonable amount of time, then leave the lid alone.

Never stuff a turkey that will be smoked as this causes the overall cooking time to extend and produce overcooked meat. Heat flow is blocked by anything put in the cavity as well so try to avoid stuffing herbs, citrus slices, etc. in there.

Always use a quality digital thermometer. You’re looking for the breast meat to register 160°F. You can remove from the grill/smoker at that point. Remember, if left sitting, the bird will continue to cook from all the radiant heat that has been trapped in the bones and meat.

Final Tips for How to Smoke a Turkey

If you need more than 18 lbs. of turkey, then consider smoking two smaller birds doing the same set up as above, just with two birds on the grill.

Feel free to mix some of your dry rubs with melted butter and a little oil and brush this mixture on the bird during the final hour of cooking. It will produce a fabulous color to the bird and help crisp the skin.

Remember, turkeys labeled as basted or enhanced contain a salt solution so be sure you season lightly so you don’t end up with a salty outcome.

You do not need to foil or tent the turkey when smoking. Let the air always circulate for the entire cooking process.

When cooking with charcoal, you will likely need less wood than with the gas/propane grill.

I hope I’ve inspired you to try smoke a turkey, so you can see just how unbelievably flavorful and easy this technique is. Remember to leave a comment and subscribe to our channel. Bringing you tips, techniques, recipes, and the science behind the fire and flavor – that’s Smokinlicious®!

The Culinary Crew wants you to know…

that whether it’s smoking a turkey or any meat/protein food item, our recommendation to “Don’t Peek and Let the Smoker Apparatus Do Its Trick” is very important and can’t be stressed enough! Be patient and keep the lid on! You’ll be rewarded with incredible coloring and awesome flavor! If you’re tempted to look, resist the urge by thinking of this in much the same light as many of us did when we saw that Christmas present under the tree days before Advent, all wrapped up nicely with a tag that beckons- ‘Don’t Open Until Christmas!’ Don’t ruin the joy by spoiling the element of surprise and satisfaction!

Thursday, January 7, 2021

THE BEST SMOKED BANANA BREAD

Smoked Banana Bread so much flavor beyond the regular recipe
Smoked Banana Bread so much flavor beyond the regular recipe

 Banana is one of the best fruits to cook with as they are very flavorful and respond exceptionally well to smoke vapor due to the heavy water content in them.  In fact, bananas have roughly 75% water per 100 grams which is one of the reasons why they are popular to use in smoothies.

Since bananas don’t take a lot of time to infuse the natural essence of wood chips, I’ll be using my Nordic Ware stove-top smoker.  The golden, wood infused pieces of banana will then be added to sweet bread ingredients to make a banana loaf.

Our recipe will include a gluten-free flour and sour cream instead of oil which gives a great texture and lets the smoked banana stand out.  You’ll need just 4 smoked bananas for this recipe.  Let’s get started with the smoking process.

Tasting Notes: Remember, the most flavorful banana loaf is made using ripe or over-ripe bananas so be sure to shop your store’s “reduced for quick sale” rack, where over-ripened fruit normally is placed.

Got 15 Minutes?

You don’t need to own a stove top smoker like my Nordic Ware Kettle Smoker to do this technique.  Simply follow our previous posting on making your own stove top smoker using a standard pot.  Once your equipment is ready, take 4 ripe bananas, remove the peels and cut length-wise in half.  I place the bottom of my smoker on a medium heat burner and add one scoop of Minuto #8 wood chips to the center bottom of the pan.  The drip pan goes on next, followed by the smoker pan with the cut banana pieces.  The bananas will smoke about 15 minutes before turning golden in color.  Be sure you don’t over smoke the bananas or you could increase the chance for a bitter flavor or remove too much water.  Turn off the heat and carefully remove the smoker pan.

With the banana slices removed from the smoker pan, I place these in a bowl.  You’ll see water quickly start rendering from the fruit as they cool down.  If you prefer a thinner batter to your bread, then go ahead and use the bananas as is in this recipe.  If you prefer a firmer bread, drain the banana slices in a colander over a bowl to remove some of the water before mashing the slices.  You want your mash to contain somewhat consistent banana pieces when finished.  Then taking a standard 9×5 loaf pan, generously butter the pan on all sides and the bottom to ensure the bread will not stick.  Set the pan aside while we get ready to make the dough.

Time for the Dough!

I’ve decided to make a thicker loaf dough so I did drain my bananas in a colander for about 5 minutes before mashing.

Start by adding 1 cup of sugar to a large bowl followed by ½ cup of softened butter.  Cream the butter and sugar together using an electric mixer fit with a paddle attachment.  Once creamed, add 2 eggs, one at a time mixing well.   The outcome should be a smooth, thickened consistency.  Feel free to use sugar substitutes if you prefer.  Stevia substitution would be 24 packets or 1/3 cup.  Do not substitute the sugar with a liquid substitute as you must have a powder for the right bread consistency.

Now it’s time to bring in some dry ingredients to our dough.  Start with 1-1/2 cups of unbleached flour or a flour of your choice in a small bowl.  I’m using coconut flour today.  Add 1 teaspoon of baking powder and 1 teaspoon of kosher salt to the flour and whisk well.  Add the flour mixture to the butter mixture and combine well.  Add the mashed smoked banana which should be about 1 cup, plus ½ cup sour cream, and 1 teaspoon vanilla extract.  Mix well.  If you’ve used the banana without the rendered water, the dough will be quite thick.

Time to Bake Smoked Banana Bread

For the final ingredients to our dough, note these can be optional.  I’m adding ¼ cup shredded coconut and ½ cup of walnut and pecan pieces.  Mix with a spatula until blended.  Then place the dough into the prepared loaf pan spreading out so the dough is even.  I like to pound the filled pan on the counter before baking in order to ensure there are no air pockets.

Place the pan into a 350° F oven and bake until a tester inserted into the center of the loaf comes out clean.  This will take approximately 40-45 minutes depending on the thickness of your dough.  Remove the loaf pan from the oven and place on a cooling rack for 10 minutes.  Then carefully invert the loaf on a serving platter.  I’ve made a glaze to drizzle over the top of my loaf which is simply a ¼ cup of powdered sugar and 2 tablespoons of cream.  I add liquid in tiny amounts to get the consistency I prefer in the glaze, which is a slow drip from a spoon.  Now you’re ready to slice up this flavorful bread and impress all your guests.

What’s your favorite smoked banana recipe?  Leave us a comment to opine and subscribe to get all our postings on tips, techniques and recipes.  Bringing innovation to wood fired cooking with recipes, techniques and the science behind the fire, smoke, and flavor. That’s SmokinLicious®.

 

Thursday, December 31, 2020

Smoking color

Smoking color is correct when white smoke is present
Smoking color is correct when white smoke is present

 You smell it before you see it!  The aroma of foods being cooked outdoors.  When those foods involve cooking over wood – hardwood to be specific – well, it is a flavor experience that is in a league of its own.

Recently, our cartoon friends, Tom and Bert, had an exchange about what the color of smoke means.

Smoke Color Means…

Chef Bert and Neighbor Tom are grilling buddies

Bert couldn’t be more right!  Hardwoods are the woods to use for cooking but not every hardwood is ideal.  That’s why they produce different colors and aroma/flavors when burnt.  Don’t just pick up any old hardwood.  Be sure to use only those that are know to be ideal choices when cooking: Alder, Ash, Beech, Cherry, Hickory, Pecan, Oak.

The Four Colors of Smoke

Chef Bert discussing color of smoke and what it does to BBQ

You might believe there is nothing complicated about cooking with wood.  How wrong you are!  As Bert mentions, the flavor is directly related to the hardwood selection as is the color of the smoke.  Select a wood that is not considered ideal for smoking and you’ll likely have to throw away your meal!  Let’s cover the 4 colors of smoke Bert mentions.

 Black smoke is a sign of impurities and is not good for cooking  

Black Smoke

Bert is spot on with his description and cause of black smoke.  You never want to put foods on a grill or smoker that is emitting black smoke.  Black smoke means no oxygen, which means you have an airflow issue.  Be sure to read up on how to achieve proper airflow here.

 Gray smoke is a sign of dirty wood 

Gray or Brown Smoke

When unclean wood is used for cooking, Bert knows you’ll get a gray or brown colored smoke.  Always be hesitant to place food over this smoke as you can be sure something isn’t clean.  It may be something dripped on the wood, was a treatment applied to the wood including pesticide application, or it may not even be a hardwood.  Clean out the smoker and start over!

 White smoke is a sign that mositure is leaving the woood 

White Smoke

I love how Bert recognizes that white smoke is a natural process in the stages of combustion.  This tells you that any water remaining in the wood is heating up and steaming out.  Once the wood is dry enough, that white smoke will disappear, and you can start to cook!

Blue smoke is ideal for cooking over  

Invisible or Blue Smoke

You may have read that the goal when smoking is to have a blue tint to your smoke.  That is great in theory but not usually the reality.  Truth is that a clean output from your vent in the form of a nearly invisible smoke is achievable by most of us.  Do not be fooled into thinking that you can simply use dry wood to get to this level faster.  Compounds responsible for ideal smoke color and flavor can only be found in hardwoods with some moisture, usually around the 20% level.  Wood that is too dry will only produce heat and not flavor.

Have you achieved the perfect smoke color for maximum flavor?  Leave us a comment and subscribe to get our latest tips, techniques, recipes and the science behind the fire and smoke, for all live fire cooking methods.  That’s SmokinLicious®!

 

Thursday, December 24, 2020

SMOKED BACON ICE CREAM WILL BECOME YOUR NEW FAVORITE!

Our homemade Smoked Bacon Ice Cream is absolutely delicious!
Our homemade Smoked Bacon Ice Cream is absolutely delicious!

 As promised, we have a bacon ice cream recipe that will have you craving this as your new favorite flavor.  To complete this recipe, be sure to visit our posting on making your own smoked bacon which by itself, is super easy using the grill of your choice.

Then save just 1-1/2 cups of the bacon for the ice cream recipe and enjoy the rest in recipes or just crisped up.  Though I warn you, you’ll want to reserve more for making additional ice cream.  This creamy, salty flavor with just a hint of rum that will remind you of praline or brittle.   Get out your ice cream maker – you’ll need at least a quart size one –  and your smoked bacon and let’s make the most memorable ice cream flavor ever.

Make the Creamy Base

After smoking the 3-pound pork belly, I reserve about 6 slices and dice the bacon to produce 1-1/2 cups of micro cubes.  Here’s where you can decide how you want the final ice cream to be.  If you prefer a less sweet version, then be sure to crisp up the bacon slices before dicing and these will be added as is to the finish ice cream as it comes out of the ice cream maker.  If you want a sweeter, more praline type of finish, then you’ll proceed to our directive on making the sugar caramel base that the diced bacon will be added to.

Measuring out the cream for the recipe
#cream

First, we need an ice cream base so collect salted butter, vanilla, dark brown sugar and dark rum.  To start, melt 3 tablespoons of salted butter in a heavy saucepan.  Add ¾ cup dark brown sugar, 1 teaspoon vanilla, and ¼ cup dark rum stirring for about 2 minutes to combine.  Whisk in 3 cups of cold, heavy whipping cream to the mixture and bring to a simmer.  Remove from the heat.  Get 6 large egg yolks separated into a bowl as we will begin the tempering process of the eggs to produce a rich ice cream base.

Bringing up the mixture to thickness for our smoked bacon ice cream
#eggs

With the 6 egg yolks placed in a bowl, begin whisking them until pale yellow in color.  Tempering eggs means you are slowly adding a hot liquid to eggs in a slow stream and constantly whisking in order to prevent the eggs from scrambling.  I prefer to pour the hot cream mixture from the saucepan to a large measuring cup in order to have a spout for controlling the amount of liquid added to the whisked eggs.  Once the cream mixture is completely added to the egg yolks, place the combination back into a saucepan over low heat, stirring constantly until the mixture thickens.  You’ll know it is ready when the mixture coats the spatula and you can run your finger thru the coated cream and it doesn’t run back.  Remove from the heat.

Straining the mixture
#strainer

Once the egg-cream mixture has been thickened and removed from the heat, it’s time to remove any solids.  Start by getting a large bowl full of ice and a second smaller bowl to place on top of the ice bowl.  Using a sieve, pour the egg-cream mixture into the sieve that has been placed over the smaller bowl.  I like to pour the egg-cream mixture from the saucepan to a spouted pitcher to make accuracy of the pour.  Once the mixture has passed through the sieve, you’ll see some solids collected.  Those can be discarded.   Refrigerate this mixture for a least 2 hours.  We’re now ready to start working on the bacon filling.

Sweet or Savory Filling

Here’s the point in our recipe where you need to make a decision.  If you want a sweeter smoked bacon ice cream, then proceed with this step to make a bacon praline.  If you prefer a more subtle sweetness, then simply crisp up your bacon before dicing and that can be added as is to the ice cream maker.

Our Praline with smoked bacon added for the Smoked Bacon Ice Cream
#praline #baconpraline

For the praline, start by lining a sheet pan with a piece of parchment paper.  Place 1 cup of granulated sugar in a heavy saucepan and pour ¼ cup of water over the sugar – do not stir!  Turn the heat to medium-low and bring the sugar-water mixture to a boil.  Continue to boil the mixture until it turns amber in color which takes about 15 minutes.  Add the 1-1/2 cups of diced smoked bacon and stir quickly.  Remove from the heat and pour the mixture onto the parchment-lined sheet pan to cool.  Be sure to smooth the mixture into a thin layer.  Once set, break the praline into large chunks, then process in a food processor until coarse crumbs result.

While you were making that luscious bacon praline, our ice cream base was cooling in the refrigerator getting ready for the ice cream maker.  You’ll need a least a quart size ice cream maker for the finish to our recipe.  This is where you follow the directions for your specific ice cream maker.

Pouring the ice cream mixture into the ice cream maker!
#icecreammixture

While the ice cream maker is running, pour in the cooled ice cream into the maker.  My maker takes 25 minutes to produce the ice cream consistency.  Just a few minutes before the ice cream is ready, I add the smoked bacon praline or if your using only the bacon, the diced smoked bacon pieces.  Just mix for a few turns then turn off the maker and immediately pour the mixture into a freezer safe container.   Place the container into the freezer preferable overnight before scooping out and enjoying this creamy, salty combination.  Remember, this only becomes the best smoked bacon ice cream when you make your own smoked bacon.

Our mixture in the ice cream maker
#icecream #icecreammaker

A creamy, rich ice cream with a twist you’ll find becomes a favorite flavor fast.

What’s your favorite recipe featuring homemade smoked bacon?  Leave us a comment to opine and subscribe to get all our postings on tips, techniques and recipes.  Bringing innovation to wood fired cooking with recipes, techniques and the science behind the fire, smoke, and flavor. That’s SmokinLicious®.

 

Thursday, December 17, 2020

WOOD SAFETY AND OUR EFFORTS TO PROTECT YOU!

image of wood safety and our 75-75 rule
Our 75 degree c for 75 minutes is for wood safety product to protect your health and the environment.

You’re likely giving thought to many more potential hosts for the COVID-19 in an effort to keep everyone important to you safe and healthy.  Without question, everything you touch has the potential to be a host for the virus that is spreading so rapidly around the world.  It is without question, a scary time.  What you likely don’t realize is SmokinLicious® has always been committed to protecting our customers from the transfer of potential contaminants.

Not Just Any Wood Supplier

In our previously published article titled, DEMYSTIFYING TERMS USED FOR SELLING SMOKING & GRILLING WOOD we attempted to explain what the varying words used to describe preparation to wood sold for grilling and smoking actually meant.  The important point to take from this article is that these various “labels” don’t relate to what can assure bacterium and viral agents don’t survive if they grab onto the wood to ride as a viral or bacteria host.  In the end, we are the only current supplier who not only sells hardwood only for the purpose of cooking, but utilizes a heat treatment process that is at a level to ensure no microbial or viral agent can latch on to the wood and infect the user.

Even though we use an intense heat level of 75°C/167°F, we developed a method to ensure the hardwood is not dried out to to where it would be classified as firewood, something we never want to be compared with.

Remember, we know some fungi spores are only killed at 60 °C/140 °F, mold spores at 56 °C/133 °F, and listeria at 74 °C/165.2 °F. Although there is no confirmed data on the heat level that COVID-19 dies, we do know that sunlight results in the viral agent only surviving a few hours, given the intensity of the ultraviolet rays.  This suggests that heat does play an important role in reducing the virus surviving.

The current regulations in place for wood just don’t make assurances to safety.  Our efforts reinforce that potentially fatal bacterium cannot enter our food chain.  You can handle our packaging and cook with our products knowing we’ve done our part to ensure no transfer of bacterium or infectious agent.

Can your local firewood or other wood supplier make the same claim?  SmokinLicious® – the brand that’s pure, clean, and safe for cooking.

Do you plan to grill and/or smoke more at home with the recent COVID-19 scare?  Leave us a comment and subscribe to get our latest tips, techniques, recipes and the science behind the fire and smoke, for all live fire cooking methods.  That’s SmokinLicious®!

 

Thursday, December 10, 2020

HOMEMADE SMOKED BACON

Steps to make Homemade smoked Bacon
Steps to make Homemade smoked Bacon

Just about everyone I know loves bacon, even if it’s the store-bought type.  There are so many foods that have been designed around bacon including a chocolate chip cookie recipe featuring caramelized bacon pieces and a bacon ice cream! (which we’ll offer a recipe for soon).

One thing most bacon lovers don’t know is just how easy it is to make your own bacon at home, even the smoked type.  You’ll be amazed at how different the taste and texture are with bacon you make at home.  Just know, my technique will require you to cure the pork belly for a minimum of 7 days so be sure you have refrigerator room and time to wait.  I know – when it comes to bacon it’s sooooo hard!  But it will be worth the wait!

Quality Meat a Must for Homemade Smoked Bacon

Our fresh butchered pork belly  begining our homemade smoked Belly steps

When making homemade bacon, you’ll need a slab of pork belly, which is a relatively inexpensive cut of pork.   Since this process is a time investment, consider purchasing a quality cut of belly which would be labeled “organic”.  This cut normally comes from heritage breeds like Kurobuta and Berkshire.  This investment will result in richer, meatier, and cleaner flavors to the finished product.

Although a full pork belly will weigh around 12 lbs., you only need about 3 lbs. to give you a sizeable quantity of bacon.  Also, some belly will come with the skin still intact while others will already have the skin removed.  Note, you will need to remove the skin before curing so you likely will want to ask the butcher to do this for you.  If you’re doing skin removal yourself,  simply separate the skin from the fat layer at one corner by inserting a knife point.  Grab hold of the skin and begin making horizontal cuts with the knife in short sections, pulling the skin back as you go.  Leave as much fat layer as you can.  Once removed, it’s time to rub and cure.

Rub and Cure to Flavor

Curing is preserving the meat.  This is done not only by the ingredients in our rub but also by the process of hot smoking which contains antimicrobial benefits.  Remember, when we are done with the smoking process, your bacon will be ready to eat as is, though you will be able to crisp it up if you want in a pan.

For my rub, I’ll be combining the following:

  • 1 cup of maple sugar, coconut sugar or regular sugar
  • ½ cup kosher salt
  • 1 tablespoon cracked black peppercorn
  • 2 teaspoons minced fresh thyme
  • ¾ teaspoon pink salt also known as Prague Powder #1
  • 1 crumbled bay leaf
  • 1 teaspoon ground coriander
Our seasoning mixture over the pork belly moving along for homemade smoked bacon

Now cover every area of the pork belly with your rub.  Place the rubbed pork belly in either a 13×9 baking dish covered with plastic wrap or in a storage bag.  I prefer the jumbo size bags.  Just be sure to remove all the air from the bag before sealing.

Place the belly in the refrigerator.  Now starts the curing process.  As it cures, the meat releases liquid.  You’ll need to flip the meat every other day to ensure the cure is evenly distributed.  Begin checking after 7 days if the belly is fully cured.  You’ll know the pork belly is ready to be smoked when the meat feels firm to the touch but is still pliable.  Rinse the pork belly under cold water to remove any excess cure or the outcome will be too salty.  We are ready to smoke!

Make It Smoke!

Even if you don’t own a traditional smoker, you can still smoke the pork belly. Here’s the technique:

Charcoal Grill:

You will set up the charcoal grill using a two-zone cooking method.  Start by loading about 3 lbs. of briquets or hardwood charcoal on one side of the charcoal fuel area.   Place a water pan filled with water about 2-inches deep on the non-charcoal side. Then fill a chimney starter ½ full of briquets or hardwood charcoal.  Lite and allow to burn to hot coals, then pour the hot coals over the top of the unlit charcoal in your charcoal grill.  Add a couple of hardwood chunk pieces to the hot coals and allow to start smoking before you add the pork belly.  Once the chunks are smoking, place the cured pork belly on the unlit side of the grate fat side up.  Put the lid on and allow to smoke for about an hour without disturbing.  Keep in mind, your intake vent should be open ½ way as well as the outtake vent at ½.  A 3lb. pork belly will take about 1-1/2 to 2 hours to reach 150°F internal temperature.  By using both hot and cold charcoal, you should not need to replenish the coal bed, just may need to add another chunk or two of hardwood.

Our Pork Belly on the charcoal grill for our homemade smoked bacon

Gas Grill:

Place a smoker box of small wood chunks directly on your heat shield or on the grill grate.  Turn on only ½ the burners on your gas/LP grill and set to medium temperature setting.  Place a small pan of water on the warming grate to keep a moisture rich environment during the cooking process.  Allow the grill to reach 225°F and to have the wood chunks begin smoking.  Place the cured pork belly fat side up on the unlit side of the grill.  Allow the pork belly to cook until it reaches an internal temperature of 150°F.  Replenish the wood chunks in the smoker box as needed.

Traditional Smoker:

Set up your smoker as normal targeting a 225°F cooking temperature.  Be sure to include a water pan if your smoker doesn’t include one (a disposable foil pan works great).  Again, use 2-3 hardwood wood chunks for the flavor.  Place the pork belly fat side up and cook until the internal temperature reaches 150°F.

Ready to Eat!

Once the pork belly has reached 150°F internal temperature, it is ready to eat as it is fully cooked!  Remember, smoke has an antimicrobial quality which helps to make this consumable at this temperature level.  I recommend you allow the bacon to cool to room temperature on a wire rack set over a sheet pan.  Then wrap in plastic wrap and refrigerate for at least 4 hours.  This will set all those great flavors.

By slicing it paper thin, you can consume this cold and enjoy a more prominent smoke flavor.  However, you may pan fry this like traditional store-bought bacon or oven cook this on a rack over a foiled lined sheet pan for those who prefer a healthier, more rendered fat version.   This method also allows you to do a lot more bacon at one time then pan frying allows.  

Refrigerated homemade bacon will last 5-7 days while frozen will keep for several months.  Once you sample your own homemade smoked bacon, you’ll never purchase prepackaged again! 

Our finished homemade smoked bacon sliced

 What’s your favorite method of smoking bacon?  Leave us a comment to opine and subscribe to get all our postings on tips, techniques and recipes.  Bringing innovation to wood fired cooking with recipes, techniques and the science behind the fire, smoke, and flavor. That’s SmokinLicious®.