Pastrami Bacon Kit
You’ve tried the Pastrami Kit and loved it. How about pastrami bacon? What could be better? You had me at pastrami! In 5 days you can smoke your bacon to perfection.
Part I - The Cure
Directions: 5 Days Out: Coat entire pork belly with the 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.
Ingredients: Brown sugar, pickling salt, black pepper, thyme, bay leaf powder, clove powder, garlic powder, juniper berries.
Part II - The Rub
Directions - Smoker Day: 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.
Ingredients: juniper berries, black pepper
You’ve tried the Pastrami Kit and loved it. How about pastrami bacon? What could be better? You had me at pastrami! In 5 days you can smoke your bacon to perfection.
Part I - The Cure
Directions: 5 Days Out: Coat entire pork belly with the 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.
Ingredients: Brown sugar, pickling salt, black pepper, thyme, bay leaf powder, clove powder, garlic powder, juniper berries.
Part II - The Rub
Directions - Smoker Day: 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.
Ingredients: juniper berries, black pepper
You’ve tried the Pastrami Kit and loved it. How about pastrami bacon? What could be better? You had me at pastrami! In 5 days you can smoke your bacon to perfection.
Part I - The Cure
Directions: 5 Days Out: Coat entire pork belly with the 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.
Ingredients: Brown sugar, pickling salt, black pepper, thyme, bay leaf powder, clove powder, garlic powder, juniper berries.
Part II - The Rub
Directions - Smoker Day: 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.
Ingredients: juniper berries, black pepper
