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Old 10-01-2013, 02:19 PM   #11
Full Fledged Farker
Join Date: 10-07-09
Location: Lake View, NY

Harry's Honey Cured Bacon

Per each 5lbs of belly use 1 level teaspoon of cure #1

Per lb of belly use:
3/4 tablespoon of salt
3/4 tablespoon of sugar

2 cups honey per 12-14 lbs of belly

Mix cure, salt and sugar together and spread evenly on all sides of pork belly
Smear honey over belly, roll it up and wrap tightly in plastic wrap. Hide in the lower depths of your fridge for 5-7 days
Rinse the slab in cold running water and hang to dry at room temperature until the outer surface feels tacky
Smoke at temps less than 100 degrees for 16-24 hours or until the desired color is met. remove, let cool, refrigerate at least 5 hours, slice and enjoy
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