Chili Cured Pork Belly
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How to Make Bacon from Pork Belly
If you were wondering how to make homemade bacon, this is the recipe to try. We know that there is more than one way to cook pork belly but here at Barbecue at Home, we will show you what you have been missing out on. Breaking down the cooking instructions step-by-step, you too can make the exact same homemade bacon that has a crispy outer edge while tender on the inside.
Is pork belly bacon? Many wondering minds are curious if the two are the same thing. The answer is yes, and no. Bacon is cured pork belly or pork that is soaked in a solution of salt, nitrates and sometimes sugar then smoked. The former, ‘pork belly’ is uncured or not soaked in flavor.
We start off with Barbecue at Home’s premium Pork Belly that is fresh when delivered to your door. Before cooking, make sure to thaw the pork belly for 24 hours. Essentially, we will use pork belly to make homemade smoked bacon that you can show off to all your guests! The FOMO is real when you have not tried this bacon cure recipe delicacy, so you’re not going to want to pass on this one.
How to Cure Bacon
We will be curing bacon by combining salt and Dickey’s Chili Pork Butt Rub in a small cup. Rub the pork belly slices together for more flavorful impact (his spicy Texas blend puts the “chili” in Chili Cured Pork Belly). Then place the meat in a non-metallic container and cover it with plastic. Once completed, place it inside the refrigerator so that the meat can cure overnight. Next, flip the cured pork belly over and let it be for another 12 hours. That it, that’s how to cure pork belly.
How Long to Smoke Bacon
Smoke the pork belly for 2.5 hours. Use the Spritz and spray it on every 30 minutes to create the dark exterior bark. Spritz are commonly used to keep the meats from becoming too dry. Often, the Spritz is made of vinegar, water, or both solutions. See our ingredients below for our Spritz formula.
Everyone’s favorite part is to snatch up those juicy pork belly bacon. We recommend dipping them suckers in yellow Bourbon mustard. Serve it as an appetizer with cheese. They also make great toppings for greens, salads, or soup once you chill them.
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2 Lb Skinless Pork Belly
2 Tbsp Dickey's Chili Pork Butt Rub
1 Tsp Kosher Salt
1 Cup Apple Cider
3 Tbsp Worcestershire
1 Tbsp Bourbon
1/2 Cup Water
Cut pork belly into 1.5 inch strips.
Combine salt and Dickey’s Chili Pork Butt Rub in a small cup.
Evenly season the pork belly strips with the seasoning mix. Rub the pork belly strips together to evenly coat with spice.
Place the pork belly strips into a glass or nonmetallic pan, cover with plastic wrap and allow the pork belly to cure in the refrigerator overnight.
Flip the strips over and allow to cure for 12 hours more.
Heat smoker to 200°F and place the cured pork bellies in the middle of the rack away from the heat source.
Smoke the pork bellies for 2.5 hours. If you want a darker bark on the outside of the pork, use The Spritz every 30 minutes to enhance the exterior bark.
Remove from the smoker and allow the pork belly to rest for 20 minutes.
You can slice the pork belly thinly and serve warm with Bourbon Mustard and cheese for an appetizer. Or chill the strips whole, slice as needed and use in place of bacon when making beans, greens or soups.