Tag: pork
Hickory Applewood Smoked Bacon
Hickory Applewood Smoked Bacon
BACON!!! One of the 3 super meats from my favorite animal, the pig. What are super meats? Bacon, sausage, and ham as far as I’m concerned. Bacon is made out of curing and smoking pork belly. If you are looking for the best price on bellies and want to make a lot of bacon, Costco is the place to go. Whole bellies are $2.99lb. They average between 8-10lbs. A basic cure for bacon will consist of salt, sugar, and pink curing salts, plus whatever other seasonings that you may want to flavor with. The pink curing salts are necessary. Skipping this ingredient will give you smoked pork belly and not bacon. If you are concerned about consuming nitrites, fuck right off then. Go shop at Whole Foods you bloody cunts. The belly will need to be dry rubbed and let to cure in gallon sized storage bags for 1 week. You will need to flip the bag each day while the belly cures to redistribute the marinating juices in the bag. After curing for a week, the bellies will need to dry out for 1 day in the refrigerator.When ready to smoke, let the bellies rest at room temp for an hour. Preheat your smoker to 250 degrees. You can use really any type of wood for smoking bacon. I chose to use a combination of hickory and applewood. Once preheated, throw in your bellies and reduce the smoking heat to 225 degrees. Using a probe thermometer to monitor the internal temperature, smoke the bellies until they reach 150 degrees internal temp. This will take around 3 hours, give or take. Take the bellies out of the smoker and let cool completely. Refrigerate the bacon for a day before slicing. The bacon will keep in the refrigerator for a week and up to 6 months in the freezer.
Equipment
- Electric Smoker
- Probe Thermometer
Ingredients
- 8-10 lbs skinless pork belly
Curing Spices
- 9 tbsp sea salt
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 6 tbsp black pepper
- 2 tbsp paprika
- 3 tsp pink curing salts
Wood Chips
- hickory wood chips
- applewood chips
Instructions
- Mix together the curing spices.
- Pat dry the whole pork belly.
- Cut the belly in half. Rub the entire belly with the curing spices.
- Place in gallon sized storage bags. Cure in the refrigerator for 7 days. Flip the bags everyday.
- After the bellies have cured for a week, take out of the storage bags. Place on a rack on a baking pan in the refrigerator. Let the bellies dry out for a day before smoking.
- When ready to smoke, let the bellies sit out at room temperature for an hour. Preheat your smoker to 250 degrees according to the manufacturer’s directions. Once it reaches that temp and the wood chips are smoking, throw the bellies in the smoker and turn the temp down to 225 degrees.
- Using a probe thermometer to monitor the internal temperature, smoke the bellies until they reach 150 degrees. This will take around 3 hours, give or take.
- Let cool completely before refrigerating.
- Refrigerate for 1 day before slicing.
- Slice your bacon to the desired thickness of your liking. I slice mine at 1/8”.
Tips For Smoking Bacon
- Pat your pork belly dry before dry rubbing.
- Do not skip adding the pink curing salts to the dry rub. Without them, you will just have smoked pork belly and not bacon.
- Store and cure the bellies in gallon sized storage bags. Cure for a week, flipping the bags everyday to redistribute the marinating juices.
- After 1 week of curing, let the bellies dry out in the refrigerator for 1 day.
- Let the bellies rest at room temperature for an hour before smoking.
- Any type of wood will work for smoking bacon. Whatever you choose will help determine that bacon’s flavor.
- Smoke the bellies at 225 degrees until they reach an internal temperature of 150 degrees. This will take around 3 hours of smoking.
- Let the bacon cool completely before refrigerating.
- Refrigerate for 1 day before slicing.
Canadian Bacon
Tips For Making Canadian Bacon Brine the pork loin for 3 days. You need to add the pink curing salts. If you skip adding them, you will have smoked pork loin and not the hamminess of Canadian bacon. Dry out the pork loin in the …
Smoked Pork Shoulder (Dry Rubbed)
Tips For Smoking A Dry Rubbed Pork Shoulder Rub the pork shoulder in a thin layer of mustard. The mustard acts as a binder, allowing the dry rub to stick better to the pork shoulder. Marinate the shoulder overnight in the refrigerator. Use a bone …
Stir Fried Green Beans with Ground Pork
Stir Fried Green Beans with Ground Pork
This is another great dish that takes minimal effort to prepare and only 10 minutes to cook. Add all the marinade ingredients to the pork. Sauté it for 5 minutes. Add the green beans, bean paste and sugar and sauté for a few minutes more. Serve over steamed rice or noodles.
Ingredients
- 8 oz ground pork
- 2 tbsp Shaoxing cooking wine
- 1 tsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp ginger grated
- 1 tbsp vegetable oil
- 1/4 cup green onions chopped
- 8 oz green beans trimmed and cut into 1” pieces
- 2 tbsp fermented bean paste
- 1 tsp sugar
Instructions
- Season the ground pork with the cooking wine, soy sauces, and ginger.
- Heat up the cooking oil in a sauté pan over medium high heat. Sauté the green onions for a minute.
- Add in the ground pork. Cook for 5 minutes.
- Addin the bean paste, sugar, and green beans. Sauté for a minute.
- Cover. Turn the heat down to medium low. Sauté for 3 minutes.
Smoked Pork Shoulder (brined)
Tips For Smoking Pork Shoulder Always choose a bone in butt. You will know when the pork shoulder is finished cooking when you can pull the bone out clean. Brine the pork butt for 24 hours. Pat dry with paper towel to allow the smoke …
Yakitori
Yakitori
Yakitori are skewered parts of chicken sold as street food all over Japan. And by parts, I mean every part. Popular types of yakitori include chicken and green onion(negima), chicken thigh(momo), gizzard(hasami), breast(sasami), chicken skin(tori), wing(tebesaki), butt(bonjiri), heart(hatsu), liver(reba), gizzard(sunagimo), chicken cartilage(nankotsu), and intestines(shiro). The parts are skewered and grilled over small box charcoal grills. They are either brushed with a sweet glaze called tare sauce, or simply seasoned with sea salt. Yakitori isn’t limited to just chicken. Pork belly, quail eggs, duck heart, shishito peppers, beef tongue, enoki mushrooms wrapped in bacon, bacon wrapped asparagus, shiitake mushrooms, chorizo, deep fried tofu, and chicken meatballs, are all popular varieties of yakitori; just to name a few.If you don’t have a grill, you can make the yakitori under your oven’s broiler. Place the oven’s rack at the very top. When skewering up the yakitori, it is important to make sure that all the pieces of meat are uniform; about 1”. Place the yakitori on a rack on a baking pan lined in foil. Broil for 3 minutes a side. Then brush the top with the yakitori sauce. Broil for 2 minutes. Flip. Brush with more yakitori sauce. Broil for 2 more minutes. Brush with more sauce. Yada, yada, yada…They all take about 10 minutes in total.
Servings: 4
Equipment
- 20-8” wooden skewers, soaked in water for 60 minutes
Ingredients
Yakitori Sauce
- 2/3 cup soy sauce
- 1/3 cup sugar
- 1/3 cup sake
- 1/3 cup mirin
Yakitori Proteins
- 2 boneless skinless chicken thighs cut into 1” cubes
- 8 chicken livers cut into 1” pieces
- 16 duck hearts
- 3/4 lb pork belly skinned; cut into 1” cubes
- 20 quail eggs
- 8 green onions cut into 1 1/2” pieces
Instructions
- Bring all of the yakitori sauce ingredients to a boil over medium heat for 10 minutes until it is thick.
- Set the sauce aside and let cool.
- Skewer up all of the proteins with 4 pieces of meat per skewer. Put a piece of green onion in between every piece of chicken thigh and piece of pork belly.
- Turn on your oven’s broiler. Place the oven’s rack on the very top, closest to the burner. Place the yakitori on a rack on a baking pan lined with foil.
- Cook the yakitori for 3 minutes a side.
- Brush the top side with the yakitori sauce. Broil for 2 minutes.
- Flip the yakitori. Brush with more sauce. Broil for another 2 minutes.
- Brush all of the yakitori with more of the sauce.
