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 Hatch Chile Hickory Smoked Bacon Project Part Three: Recipe, Technique, Smoking etc

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  • Total Posts: 641
  • Joined: 10/5/2005
  • Location: austin, TX
Hatch Chile Hickory Smoked Bacon Project Part Three: Recipe, Technique, Smoking etc Mon, 10/10/11 3:38 PM (permalink)
Here's the recipe:
1 pork belly, we used a 10.35lb Berkshire
1/2 c. Salt, Kosher
4 t. Salt, pink, curing
1/2 c. Sugar, turbinado
1/2 c. Chile powder, Hatch, green-divided into 1/4ths
1/4 c. Pepper, black
* Sprinkle ingredients all over belly-be thorough,start with pink salt
* Only use 1/4th of chile powder
* Put belly in fridge in large pan
* Every 24 hours flip belly over and liberally sprinkle reserved chile powder on belly
* Do this for 9 days
* Rinse seasonings off belly with cold water
* Let dry for 24 hours
* Build fire in backyard, smoke belly with favorite wood for 2 hours
* Return belly to fridge
* Let sit overnight
* At this point it's time to slice your belly, this is a crucial stage in your project. We used our electric slicer at work so the bacon looks professional. If you don't have an electric slicer use your sharpest knife, take your time and make your cuts as even as possible
Backstory, pics, tasting notes http://www.scrumptiousche...-Eating?adminview=true
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