Smoked Bacon
Visit a local butcher when purchasing your pork belly. Buying a whole belly (not too big, but one that weighs approximately 10 pounds) is ideal.
For every 5 pounds of meat, you will use 3 tablespoons of Cure. Make sure that you follow the package’s instructions on how to use the Cure. Do not use more Cure than required. It is important to weigh your meat and determine how much Cure you will need.
- 10 pounds raw pork belly, rind on
- 6 tablespoons Bradley Smoker Honey Cure
- 3 cups fresh or frozen cranberries
- 1/2 cup ginger ale
- 1 cup Red Stag (black cherry infused bourbon by Jim Beam)
- 1 cup raspberry jam
Weigh your meat to get a total weight. Then using a sharp knife, cut the pork belly into 4 equal sized chunks. Following the instructions on the packaging for the Bradley Smoker Honey Cure, rub the pork belly pieces on both sides with the Cure. Set aside.
The Curing
In a bowl or jug, combine the frozen cranberries, ginger ale, Red Stag bourbon and raspberry Jam. Using a hand blender, blend until smooth. Pour off approximately one cup of the mixture, cover and refrigerate, reserving to use on your Game Day Big Bacon Sandwich (recipe below).
Pour the remaining cranberry mixture over the pork belly pieces making sure to coat all sides. Place the seasoned pork belly pieces into an even layer and refrigerate for 4-5 days (depending on the thickness of the belly pieces) turning the pieces every day for even curing.
Note: You do not need to put much of the cranberry mixture on the rind side, as it really will not penetrate that well on that side.
Remove pork belly pieces from refrigerator and rinse under cold water. Pat dry with paper towels and return to the refrigerator, uncovered, allowing them to air dry for 4-6 hours.
Set up your Bradley Smoker according to manufacturer’s instructions and set smoker temperature to 140 º F.
Place one pork belly piece onto each Rack and place into smoker. Insert thermometer probe and set for an internal temperature of 150 º F.
Smoke pork belly pieces for approximately 6-8 hours. Remove from smoker and allow to cool. If you have a vacuum sealer, seal each pork belly piece and freeze for up to one year. When you want some tasty bacon, remove a chunk from the freezer, allow it to thaw and prepare it as desired.
Makes about 10 pounds of bacon.
Game Day Big Bacon Sandwich
Set up your Bradley Smoker according to manufacturer’s instructions and set smoker temperature to 235 º F.
Using a sharp knife, remove the rind from the Smoked Bacon. Discard rind. Using the tip of the knife, score the fat cap in a diamond pattern, cutting into it about ¼-inch deep. Season with salt and freshly ground black pepper.
Place pork belly piece onto Rack and place into hot smoker. Smoke for approximately 3- 4 hours, or until bacon is golden brown in colour and the scored fat cap is crisp. Remove from smoker and spread a few tablespoons of the reserved cranberry/raspberry mixture onto the bacon. Return to smoker for approximately one hour.
In a small bowl, combine mayonnaise, mustard and a splash of Red Stag bourbon. Set aside. Warm baguette and slice in half lengthways. Spread the mayonnaise mixture across the bottom half of the baguette. Sprinkle grated cheese over top. Add the arugula and season with salt and pepper. Spread a few tablespoons of the cranberry/raspberry mixture over the cut side of the top side of the baguette. Remove bacon from the smoker and thinly slice. Lay the slices all across the seasoned arugula. Close up the sandwich and slice into 4 equal portions.
Serves 2-4
Ingredients
Smoked Bacon
Visit a local butcher when purchasing your pork belly. Buying a whole belly (not too big, but one that weighs approximately 10 pounds) is ideal. For every 5 pounds of meat, you will use 3 tablespoons of Cure. Make sure that you follow the package’s instructions on how to use the Cure. Do not use more Cure than required. It is important to weigh your meat and determine how much Cure you will need.
- 10 pounds raw pork belly, rind on 6 tablespoons Bradley Smoker Honey Cure
- 3 cups fresh or frozen cranberries
- 1/2 cup ginger ale
- 1 cup Red Stag (black cherry infused bourbon by Jim Beam)
- 1 cup raspberry jam
Game Day Big Bacon Sandwich
- 2 pounds Smoked Bacon, unsliced (recipe above)
- Kosher salt and freshly ground black pepper
- to taste 1 cup reserved cranberry/raspberry mixture (from recipe above)
- 1/4 cup mayonnaise
- 1 tablespoon whole grain mustard
- Splash of Red Stag (black cherry infused bourbon by Jim Beam)
- 1 cup whiskey infused cheddar cheese, grated (Note: If you cannot find such a flavoured cheese then substitute with your favourite white cheddar cheese or other cheese. Whatever turns your crank!)
- 1 fresh baguette
- 2 cups baby arugula
Directions
- Smoker Temperature: 140ºF
- Bisquette Flavour: Whiskey Barrel or Maple or Hickory
- Smoke Time: 6 to 8 hours
- 1 immersion hand blender
- 4 Bradley Smoker Racks
- 1 thermometer probe
Game Day Big Bacon Sandwich
- Smoker Temperature: 235ºF
- Bisquette Flavour: Whiskey Barrel or Maple or Hickory
- Smoke Time: 3 to 4 hours
