Homemade smoked bacon - Step by Step

This bacon is not ordinary bacon. Once you have tasted bacon like this, there is no going back! 1st week: Pork belly (preferably without too much fat) – 1.5kg 100g or half a cup of soft brown sugar 100g or half a cup of salt 100g or half a cup of maple syrup (optional if you want extra sweetness) 2.5g per kg of pork of pink curing salt / Prague powder (optional but mandator if you want to keep the bacon in your fridge for more than a couple of days) Remove the skin of the pork belly Mix the sugar, salt and pink salt in a bowl Add the maple syrup and make a paste Place the pork belly side up, using half the mixture, coat the pork belly and sides Put it into the plastic bag & coat the remaining pork with the remaining cure. Ziplock seal or Vac pack seal the bag & leave in the fridge for 5-7 days, turning mid-way through. Just a little tip here, if the meat isn’t fully covered in the brine don’t worry because the brine will turn into liquid and when you turn it mid-way through, will coat the meat (giving it a little rub if needed) 7 days later: Open the bag Drain off the liquid Remove the bag and wash the cured Pork Belly, it’s important to do this well, otherwise your end bacon product will be extremely salty Pat it dry with some kitchen paper, now just look at this pork belly, the texture has changed and the brine had gone deeply into the meat and in turn imparts flavour Set the barbecue 50/50 at 120C / 250F Smoke the pork belly in indirect heat up to 65C / 149F internal temperature You can eat the bacon same day or next day. I left mine in the fridge overnight but you can grill it straight away. Safe temperature for pork is 71C / 160F Set the barbecue 50/50 at 225C / 437F Slice the bacon in the thickness you like Vacuum bag the slices you don’t want to eat today, you can freeze them Grill the bacon slices in indirect until ready Sandwich Baguette from Ocado: https://www.ocado.com/products/la-bou... Le Rustique Camembert: https://www.ocado.com/products/le-rus... Onion chutney: o Slice 3 red onions o Olive oil in a pan over high heat o Fry the onion o Add 3 tablespoon of light brown sugar o Mix it well o Add balsamic vinegar o Reduce to low heat for 10 min until ready o Chill in the fridge Products I used Pit Boss Navigator 850: https://pitboss-grills.com/Shop-Pit-B... https://www.aandnfireplaces.co.uk/pro... Weber Smokey Mountain: https://www.weber.com/GB/en/barbecues... John Lewis Luxury Kettle Charcoal BBQ, Black, 60cm Inkbird IBT-4XS Meat Thermometer : https://amzn.to/2VLazdR PePeng 18" Triangle Metal BBQ Grill Cleaning Brush: https://amzn.to/2Bpqh7h ISIYINER Spray Bottle Plastic Trigger Sprayer Fine Empty Mist 200ML: https://amzn.to/2YTuDvE Large Disposable Aluminium Foil Trays Containers for Baking Roasting Broiling Cooking: https://amzn.to/2YjGjZg Bruzzzler Chimney Starter : https://amzn.to/2V2zzNF Big K briquettes: https://bigkproducts.co.uk/ Kirkland, Premium Quality Food Service Aluminium Foil, Silver, Size 30cm x 200metres: https://amzn.to/3hNSDJ5 Biona Organic Cider Vinegar With The Mother: https://amzn.to/3er6Okm DALSTRONG Shadow Black Series 10" Butcher & Breaking Knife - NSF Certified https://www.amazon.co.uk/DALSTRONG-Bu... DALSTRONG - Bull Nose Butcher & Breaking Knife - Gladiator Series - HC German ThyssenKrupp Steel - Sheath Guard Included (14" Bull Nose Butcher Knife) https://www.amazon.co.uk/DALSTRONG-Ex... DALSTRONG - 6" Curved Boning Knife - Omega Series - BD1N-V - Hyper Steel - w/Sheath https://www.amazon.co.uk/DALSTRONG-BD...