The Art of Perfectly Smoking Bacon: A Step-by-Step Guide

 

Are you a true-blue bacon aficionado with a hankering to whip up your own mouthwatering, irresistible bacon right in your Aussie kitchen? No worries, mate! This guide has got you covered. We'll take you on a step by step guide to create some excellent bacon that'll give those store-bought varieties a run for their money. Just follow these ripper instructions and use top-notch ingredients, and before you know it, you'll be tucking into your very own homemade bacon that's seasoned to perfection and cooked like a true blue Aussie legend.

 

 

Ingredients:

• 80g Misty Gully Maple Bacon Cure
• Flaming Coals Porkinator Pork Rub
• 2kg Pork Belly
• 2kg Pork Loin

Procedure: 

It's simpler than you may think to make delicious bacon at home. To engage on a culinary adventure that will result in deliciously flavourful bacon, simply follow these easy instructions.

 

Step 1: To get the ideal cure ratio needed for the best flavour, start by weighing your pork. To achieve the correct taste and texture, precise measures are essential.

Step 2: Make sure you have the proper balance of flavours to improve your pork by measuring out the exact amount of bacon cure needed.

Step 3: Make sure the cure is well distributed throughout the pork by giving it a thorough rubdown. This process guarantees that the flavours penetrate the pork, producing delicious bacon.

 

 

Step 4: Refrigerate the pork after placing it in a bag. Take it out, flip it over every 24 hours, and then leave it to cure for at least 4 days. Depending on the weight of your pork, the time may vary, but in general, 4 to 5 days will produce great results.

Step 5: Rinse your pork belly after the curing process is complete, then immerse it for an hour. By removing extra salt, you can balance your bacon's overall saltiness.

 

 

Step 6: Water should be removed from the pork belly. Repeat the rinsing procedure to reach the right level of saltiness if you like a less salty flavour.

Step 7: The pork belly should be properly dried before spending the night in the refrigerator. The bacon's flavour and texture are improved and intensified by this procedure.

 

 

Step 8: Take the pork out of the fridge and use paper towels to absorb any remaining moisture. Apply the brand-new Flaming Coals Pork Rub, making sure the ingredients are dispersed equally for a mouthwatering taste.

 

 

Step 9: Use the Flaming Coals Charcoal Starter wand to light your Flaming Coals Offset smoker, maintaining a steady heat source.

Step 10: Put the cured pork into the Offset Smoker and carefully raise the temperature to 220°F (104°C). You'll want more bacon because of the smoky tastes that the slow smoking procedure gives it.

Step 11: The pork's internal temperature needs to be closely monitored. Your bacon is properly cooked and ready to eat after it reaches 148°F (64°C).

 

 

Step 12: Refrigerate the pork overnight after transferring it to a pan. By allowing the bacon to cool and firm up, it will be simpler to slice the following day.

Step 13: Take out your bacon and slice it into thin, mouthwatering strips. Each slice is a testament to your homemade culinary skills.

 

 

Step 14: Finally, fry the bacon until it is perfectly crispy and brown. Your patience and work will be amply rewarded by the sizzling sound and mouthwatering aroma.

 

 

Now take a seat, taste the aroma, and bite into your very own homemade bacon masterpiece to reap the rewards of your labour.

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by: Michael Wilkie