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Black Pepper-Cured Bacon

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Ingredients

Adjust Servings:
2 teaspoons Kosher salt
1/2 teaspoon Pink curing salt
4 teaspoons coarsely Ground black pepper
10 Juniper berries mashed with the side of a knife
1 tablespoon Chili powder we prefer use Amarillo chili powder
1/4 teaspoon ground Nutmeg
1 tablespoon Maple syrup
2 teaspoons minced fresh Ginger
1 Garlic cloves minced
1 teaspoon minced fresh Sage leaves
2 pounds Pork belly rind removed

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Black Pepper-Cured Bacon

Cuisine:

    This black peppered-cured bacon recipe is so delicious and full of flavor.

    • 7 days 2 hours
    • Serves 2
    • Easy

    Ingredients

    Directions

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    Who doesn’t love to have bacon around? So if you’re going to have some, this is the best recipe to try and have on hand. You can also slice it thick and griddle or grill it until crisp.

    Featured image:
    Porcine Goodness
    by Nick Dawson @ flickr

    Steps

    1
    Done

    Mix all the ingredients except the pork belly in a small bowl.

    2
    Done

    Rub liberally on the pork, pushing it lightly into the meat.

    3
    Done

    Wrap in plastic wrap, set on a baking sheet, and refrigerate for 7 days with a 1 pound (455g) weight on it (for example, a bag of dried beans). And don’t forget to turn the meat over every day.

    4
    Done

    After 7 days, prepare the smoker and bring heat to 250°F (120°C)

    5
    Done

    Place the pork belly on the grate and smoke the pork for 2 hours.

    6
    Done

    Cut into thick slices and crisp up on griddle or grill.

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