This is a great “wet cure” recipe for faux Mesquite smoked Bacon. The recipe uses Stubb’s Mesquite Liquid Smoke. It can be purchased here - amzn.to/3Zqkd4i For 2.5lbs Pork Belly: 1/2t Pink Curing Salt 1T Pepper 2T Sea Salt 2T Brown Sugar 1 T Stubbs Liquid Smoke 1.5 cups Water Mix Place Pork Belly & Cure in sealed bag for 7 days. -Rinse it under water -Sprinkle more liquid smoke on it, wrap it up and place it in the freezer for a few hours… it will make slicing it easier. When ready to cook, take out and let it thaw partially, slice and fry. Perfect Saltiness & Smokiness! I eventually bought a real meat slicer. Here is the one I bought amzn.to/3JbUesu Here is the Cure I use amzn.to/3ky4EZ3
This is a great “wet cure” recipe for faux Mesquite smoked Bacon.
The recipe uses Stubb’s Mesquite Liquid Smoke. It can be purchased here - amzn.to/3Zqkd4i
For 2.5lbs Pork Belly:
1/2t Pink Curing Salt
1T Pepper
2T Sea Salt
2T Brown Sugar
1 T Stubbs Liquid Smoke
1.5 cups Water
Mix
Place Pork Belly & Cure in sealed bag for 7 days.
-Rinse it under water
-Sprinkle more liquid smoke on it, wrap it up and place it in the freezer for a few hours… it will make slicing it easier.
When ready to cook, take out and let it thaw partially, slice and fry.
Perfect Saltiness & Smokiness!
I eventually bought a real meat slicer.
Here is the one I bought
amzn.to/3JbUesu
Here is the Cure I use
amzn.to/3ky4EZ3
Truly the BEST Bacon
Yummo! Pretty much how I would DO it!