How to Make Smoked Bacon
1000g Pork belly
3g Curing salt no 1
3g White pepper ground
1 Bay leaf
2g Garlic powder
20g Maple syrup
3g Onion powder
2g Fenugreek seed
Place all ingredients and meat in a cryovac bag and seal.
Refrigerate for 6 days, overhauling each day at least once.
After curing, wash with cold water to remove all of the cure, and leave uncovered in the fridge for 1 day until dry.
Hot smoke in the Bradley smoker at 176ºF (80ºC) until you have reached an internal temperature of 149ºF (65ºC).
It will keep in the fridge for about 2 weeks, 3 months in a vacuum seal, or 6 months frozen.
Recipe by: Chef Michael Demagistris