Jess Pryles Do-it-Yourself Bacon on the PK
- 3lb skinless, boneless pork belly
- 3 tablespoons kosher salt
- 1/3 cup white sugar
- 2 tablespoons pepper
- 2 teaspoons paprika
- 1 teaspoon pink curing salt (aka Prague Powder #1)
- wood chunks, such as Apple or Hickory.
1.To start, cure the belly. In a small bowl, combine the pepper, sugar, paprika, salt & curing salt. Place belly on a foil lined tray and pat dry with paper towels. Using half of the cure mix, sprinkle evenly over the surface of the belly, and rub in gently. Turn over and repeat on other side with remaining mix. Place the entire belly and curing mix into a large zip top bag and place in refrigerator for 7 days. Each day the belly should be flipped onto the other side, and the contents (which will transform to a liquid) should be massaged around.
2.After 7 days, remove from the bag and rinse under water. Pat dry with paper towels, and place back in fridge uncovered (on a rack over a pan to catch any drips) for 24 hours.
3.Prepare your PK grill for indirect two-zone cooking. Place a foil tray of water on the right hand side of the lower grate, and about 8-10 ashed briquettes on the left hand side. Ensure the opening of the top grate is over the coals so you can replenish with ease. Close all vents 2/3rds closed, place 1 chunk of wood on the coals, and place the belly on the upper grate above the waterpan, then close the lid. Check the fire every 30 minutes or so, adding more lit briquettes and wood chunks as needed. The temperature should not exceed 200f. Smoke for approximately three hours, or until the internal temp reaches 150f.
4.Store bacon in an airtight plastic bag or container in refrigerator for up to a week, cutting and cooking as required.
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