Aloha, Bacon Cure
BACON, BACON, BACON! Love bacon? Try our Hawaiian version, made like kalua pork with a sweet maple twist. Just for fun, try it on pizza with pineapple. Mahalo!
Ingredients: Hawaiian red alaea salt, maple sugar, brown sugar, sea salt.
7 oz.
Directions: Coat 5 lb. pork belly, (skin removed), with BDR Aloha, Bacon Cure and place in a large resealable plastic bag. Place in the coldest part of the refrigerator and cure for 5 days, flipping bag about every 12 hours. Remove pork belly from bag and wash any large deposits of salt under cold running water. Fire up smoker or grill to between 200-225°F. When wood is ignited and producing smoke, place pork belly in smoker, fat side up, and smoke until an instant read thermometer registers 150°F when inserted into thickest part of the meat. Remove pork belly from smoker and let cool. Wrap in plastic wrap and place in refrigerator until completely chilled. Cut bacon into slices at desired width and cook using your favorite method. Store leftover bacon in Ziploc or vacuum sealed bags in the refrigerator for up to a week, or in the freezer for up to 4 months. Just for fun, try it on pizza with pineapple. Mahalo!
BACON, BACON, BACON! Love bacon? Try our Hawaiian version, made like kalua pork with a sweet maple twist. Just for fun, try it on pizza with pineapple. Mahalo!
Ingredients: Hawaiian red alaea salt, maple sugar, brown sugar, sea salt.
7 oz.
Directions: Coat 5 lb. pork belly, (skin removed), with BDR Aloha, Bacon Cure and place in a large resealable plastic bag. Place in the coldest part of the refrigerator and cure for 5 days, flipping bag about every 12 hours. Remove pork belly from bag and wash any large deposits of salt under cold running water. Fire up smoker or grill to between 200-225°F. When wood is ignited and producing smoke, place pork belly in smoker, fat side up, and smoke until an instant read thermometer registers 150°F when inserted into thickest part of the meat. Remove pork belly from smoker and let cool. Wrap in plastic wrap and place in refrigerator until completely chilled. Cut bacon into slices at desired width and cook using your favorite method. Store leftover bacon in Ziploc or vacuum sealed bags in the refrigerator for up to a week, or in the freezer for up to 4 months. Just for fun, try it on pizza with pineapple. Mahalo!
BACON, BACON, BACON! Love bacon? Try our Hawaiian version, made like kalua pork with a sweet maple twist. Just for fun, try it on pizza with pineapple. Mahalo!
Ingredients: Hawaiian red alaea salt, maple sugar, brown sugar, sea salt.
7 oz.
Directions: Coat 5 lb. pork belly, (skin removed), with BDR Aloha, Bacon Cure and place in a large resealable plastic bag. Place in the coldest part of the refrigerator and cure for 5 days, flipping bag about every 12 hours. Remove pork belly from bag and wash any large deposits of salt under cold running water. Fire up smoker or grill to between 200-225°F. When wood is ignited and producing smoke, place pork belly in smoker, fat side up, and smoke until an instant read thermometer registers 150°F when inserted into thickest part of the meat. Remove pork belly from smoker and let cool. Wrap in plastic wrap and place in refrigerator until completely chilled. Cut bacon into slices at desired width and cook using your favorite method. Store leftover bacon in Ziploc or vacuum sealed bags in the refrigerator for up to a week, or in the freezer for up to 4 months. Just for fun, try it on pizza with pineapple. Mahalo!
