Weber's Smoke by Jamie Purviance

Author:Jamie Purviance
Language: eng
Format: epub
Tags: Cooking
ISBN: 9780544859432
Publisher: Houghton Mifflin Harcourt
Published: 2016-01-01T05:00:00+00:00

BRINE

3½ quarts water

1 cup kosher salt

1 cup honey

1 cup maple syrup, preferably Grade B

1½ teaspoons pink curing salt

2 pieces pork belly, about 4 pounds total, rind removed

1 tablespoon black peppercorns, coarsely crushed

9 maple wood chunks

1 In a large, nonreactive pot whisk the brine ingredients until the salt is dissolved. Add the pork bellies and top with a plate to keep them submerged. Cover and refrigerate for 48 hours, no longer.

2 Remove the pork bellies from the pot and discard the brine. Rinse the pork under cold running water and pat dry with paper towels. Spread the crushed peppercorns on a cutting board and press into the long side of each piece of pork belly. Set the pork bellies on a large wire rack set over a large sheet pan. Refrigerate, uncovered, for 12 hours.

3 Prepare the smoker for indirect cooking with very low heat (200° to 250°F) (see How to Smoke on a Water Smoker). When the temperature reaches 225°F, add three of the wood chunks to the charcoal.

4 Brush the cooking grate clean. Smoke the pork bellies over INDIRECT VERY LOW HEAT, with the lid closed, until an instant-read thermometer inserted into each piece registers 150°F, about 3 hours. Add more lit briquettes as necessary to maintain the heat and add three more wood chunks to the charcoal after the first and second hours. Remove from the smoker and cool completely.

5 Remove any stray bones before using. The bacon can be wrapped in plastic wrap and refrigerated for up to 1 week. Or wrap the bacon in plastic and then wrap again in aluminum foil and freeze for up to 3 months.

If you slice your home-smoked bacon by hand, without a delicatessen-style machine, the slices will be on the thick side, so plan on a little extra time when pan-frying them. Or you can simply cut the bacon into chunks for flavoring soups and stews.

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