Hickory Caramel smoked bacon

By mahto

Ingredients

• inject:
• 4 4 4 pound piece pork belly, tough rind/skin trimmed off
• 2 2 2 tablespoon smoked paprika
• 2 2 2 tablespoon kosher salt
• 2 2 2 tablespoon freshly ground black pepper
• About the cocoa. I use Hershey's Natural Unsweetened
• butter
• Caramel
• Hickory chips
• inject with caramel, unsweetened cocoa powder
• base:
• Carmel and butter
• Easy Caramel Sauce
• Ingredients
• 1 1 1 packed cup brown sugar
• 1/2 1/2 1/2 cup half-and-half
• 4 4 4 tablespoons butter
• Pinch Pinch salt
• 1 1 1 tablespoon vanilla extract
• Directions

Preparation

Step 1

Preheat smoker to 230 degrees F. add hickory chips put juice of choice in water pan
inject with caramel, chocolate every 2 in's
Combine the spices and coat the pork belly thoroughly all over. smoke for 3 1/2 hours. base afterwards every 1/2 hour till meat reaches 185 degrees yet the pork cool for 1 1/2 hours. Remove and refrigerate over night.

cooled pork belly, scrap off any gelatinous juices. Cut into slices and brown in a pan just as if you were cooking bacon. A little extra fat from the gelatinous juices can be added to the pan to help get things going.

Drain on paper towels and sprinkle with more salt if needed.