Brad's homemade Cajun bacon

Name: Brad's homemade Cajun bacon
Cuisine: American
Ingredients: 12-13 lbs whole pork belly; 1/4 cup kosher salt; 1/4 cup + 1 tbs brown sugar; 1/4 cup + 2 tbs paprika; 3 tbs onion powder; 2 tbs garlic powder; 2 tbs black pepper; 2 tbs cayenne pepper; 1 1/2 tbs oregano; 1 tbs thyme; 1/2 tbs ground coriander; 1 tbs + 1/8 tsp Prague powder #1. Also known as pink cure

wingmaster835 @wingmaster

Sequim Washington

This is a recipe I used a lot when I was raising and butchering pigs. It is an alternative to the usual bacon cure. And quite tasty. This recipe is a little advanced and takes some time. As well as some specialized equipment. But in the end. I have had nothing but praise for the final product. This recipe is for 12-13 lbs of meat. It is important to keep the ratio of meat/brine the same for larger or smaller batches.

wingmaster835 @wingmaster

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Ingredients

12-13 lbswhole pork belly
For the brine
1/4 cupkosher salt
1/4 cup+ 1 tbs brown sugar
1/4 cup+ 2 tbs paprika
3 tbsonion powder
2 tbsgarlic powder
2 tbsblack pepper
2 tbscayenne pepper
1 1/2 tbsoregano
1 tbsthyme
1/2 tbsground coriander
1 tbs+ 1/8 tsp Prague powder #1. Also known as pink cure

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Steps

1

Combine all ingredients needed for the cure. Mix well with a fork or whisk. Set aside.
2

If there is skin on your pork belly, remove it. Cut pork into 5-6 inch wide pieces along the width of the slab.
3

Add about half of the cure to a baking dish. Roll pieces of pork in cure to evenly coat all sides of pork. Add more cure as needed.
4

After pork is evenly coated, place in a non metallic container. Evenly Sprinkle the remaining cure over the pork. If stacking in layers, Sprinkle cure between layers.
5

Cover and seal the container. Place in the fridge. It takes 4 days per inch to cure. At the thickest point mine was an inch and a half, so I let mine cure 6 days. Shake up the container once a day.
6

After it is cured, remove from the container. Rinse all cure off of bacon. Dry on a kitchen towel. Let meat completely dry before putting into the smokehouse.
7

This is important... smoking temperature has to remain under 90 degrees F. The product can not cook in the smokehouse. This is why the Prague powder is important in the cure. This is what keeps harmful bacteria from forming during the long curing process, and the long period of time the meat is sitting in the "danger zone" during the smoking process.
8

When it comes to what wood to smoke with, it is a more personal preference. Apple, cherry, alder, maple, or hickory are all good choices. I personally am using pecan wood.
9

Place dry meat on smoker racks. Smoke meat under 90 degrees for 6 to 8 hrs. Depending on how smoky you want your bacon. If you are in an area that has low humidity, add a bowl of water next to your heat source in your smoker.
10

When it is done, remove from smoker. Let come to room temperature. Stack 2 or 3 slabs together and wrap tightly with saran wrap. Refrigerate overnight to tighten up the meat fibers.
11

Next you will need a meat slicer. The thickness of your bacon is also a personal preference. I like thick sliced bacon. But if you prefer it on the thinner side, by all means, slice it how you like it.
12

Place the meat in the freezer for 20 to 30 minutes prior to slicing. This will give the most even slices through your slicer.
13

When all the meat is sliced, weigh portions. I am packaging 1 pound per pack. Wrap each portion in saran wrap, then wrap in butcher paper. Wrap like a burrito. Start with a corner. Roll diagonally toward the opposite corner. Half way fold in the edges and continue rolling. Tape the seam. Label and freeze until use.
14

Editor notes: this product will not last in the refrigerator as long as store bought bacon will. There are only enough preservatives to safely accomplish the curing and smoking process. Package in single serving sizes. This product also cooks at a lower temperature than commercial products. The brown sugar in the cure will make the product brown faster at higher temperatures.
15

**** this recipe is specially designed for the use of Prague #1 cure. Do not use Prague #2 cure. If using a different meat cure, follow manufacturers instructions for product weight to cure amount proportions. *****

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Cooksnaps

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wingmaster835 @wingmaster

on January 27, 2021 05:08

Sequim Washington

cooking is a passion of mine. I started when I was very young and I had to drag a milk crate around to see over the counter. taught by a career cook (my grandmother ). I have always tried to push the boundaries of conventional cooking. I prefer cooking wild game. when I can get my hands on it, but fish is more readily available for me. I raise and butcher most of the livestock that I use for my conventional recipes. I hope everyone can find a few recipes they like in my list.