Menu Enter a recipe name, ingredient, keyword...

HONEY MOLASSES CURED BACON

By

HONEY MOLASSES CURED BACON

Google Ads
Rate this recipe 4.7/5 (6 Votes)

Ingredients

  • 5 LB PORK BELLY, SKIN REMOVED
  • 2 TSP INSTA CURE #1
  • 1/4 - 1/2 CUP OF MOLASSES HONEY MIXTURE
  • 2 TBSP KOSHER SALT
  • 1/2 BROWN SUGAR
  • 2 TBSP GROUND MUSTARD
  • HONEY MOLASSES MIXTURE
  • 1 - 12 OUNCE JAR OF GRANDMAS MOLASSES
  • 1 - 24 OUNCE CONTAINER OF ORANGE BLOSSOM HONEY
  • MIX THE TWO TOGETHER SIMMER FOR 30 TO 45 MINUTES LET COOL AND PLACE INTO AIR TIGHT CONTAINER. USE WHEN NEEDED.

Details

Preparation

Step 1

MIX ALL DRY INGREDIENTS TOGETHER IN A BOWL, MIX START TO ADD IN MOLASSES MIXTURE TILL YO HAVE A THIN SLURRY MIXTURE,

APPLY MIXTURE TO PORK BELLY RUBBING IT IN COATING THE BELLY EVENLY.

PLACE INTO 2 GALLON SEALABLE BAG, REMOVING AS MUCH AIR AS POSSIBLE FOLDING EXCESSIVE BAG UNDER THE BELLY.

PLACE IN FRIDGE, FOR 6 - 7 DAYS TILL FIRM TO THE TOUCH, TURNING OVER ONCE A DAY.

WHEN READY REMOVE FROM FRIDGE, REMOVE FROM BAG RINSE THOROUGHLY RUBBING IT WITH HANDS AS YOU RINSE TO REMOVE EXCESSIVE SALT.

SET ON RACK TO AIR DRY, IF POSSIBLE IN FRIDGE ON THE RACK AND COOKIE SHEET
LET DRY 2 TO 3 HOURS

PULL FROM FRIDGE AND LET COME UP TO ROOM TEMPERATURE. START YOUR SMOKER. SMOKER TEMP AT 175 F, SMOKE WITH MAPLE OR APPLY FOR 2 HOURS. CONTINUE TO COOK IN THE SMOKER TILL THE BACON HAS REACHED AN I.T. OF 140- 145 THEN REMOVE,

PLACE ON COOLING TRAY AND LET COOL, THEN INTO FRIDGE OVER NIGHT TO FIRM UP,

NEXT MORNING REMOVE FROM FRIDGE, SLICE, COOK AND ENJOY

‚Äč

You'll also love

Review this recipe

Black Pepper Popovers filled with Vermont Cheddar, Herb Scrambled Eggs & Maple-Mustard Glazed Canadian Bacon HOME CURED MAPLE BACON