Cold smoked bacon.
Cold smoked bacon. This is how
to make real cold smoked bacon.
· 1 cup sugar
1 cup salt
8 ounces molasses
1/2 gallon (2 quarts) water
1/2 gallon (2 quarts) apple cider
2 tablespoons course ground black pepper
1 (5 pound) piece raw pork belly from the loin-end
· 1 hickory SmokePistol™ cartridge
Smoking time is 6 hours in a cooled container.
Picture of smoked bacon compliments of Bill Boggs a SmokePistol user.
and HOW TO SMOKE BACON:
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 inside
a cold smoker and start the SmokePistol™. 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.
Remember this bacon is raw and must be cooked before
eating. Cook as you would normal bacon and enjoy.
compliments of Alton Brown "Good Eats" on Food TV
More pictures compliments of Bill
a SmokePistol user.
The pictures below show bacon being
cold smoked and the resulting smoked bacon sliced.
smoked beef jerky Smoked
BBQ ribs Maple
smoked salmon Apple
smoked turkey Smoked
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