Smoked Pastrami Bacon
Kalamazoo Outdoor Gourmet is a proud sponsor of Project Smoke with Steven Raichlen. This delicious recipe, created by the host, was prepared on the television show using the Kalamazoo Charcoal Smoker Cabinet. Pork belly is submerged in a flavorful brine for several days, then cooked and infused with flavorful wood smoke in the Kalamazoo Smoker Cabinet.
Makes 5 pounds
- 1 gallon (4 quarts) water
- 1 cup coarse salt (sea or kosher)
- 2/3 cup sugar
- 6 juniper berries, crushed
- 1 tablespoon Prague Powder #1 (pink curing salt)
- 2 teaspoons whole black peppercorns
- 2 teaspoons ground coriander
- 2 teaspoon garlic powder
- 1 teaspoon celery seed
- One 5 pound piece of pork belly, skinned
- 3 tablespoons coriander seeds
- 2 tablespoons black peppercorns
- 1 tablespoon white peppercorns (or additional black peppercorns)
- 2 tablespoons yellow mustard seeds
- 8 cloves garlic, minced
- 5 tablespoons coarse salt (sea or kosher)
- 3 tablespoons dark brown sugar
- 5 tablespoons paprika
For the brine:
For the rub:
* You will also need a meat injector
Make the brine: Bring 2 quarts of water and the other ingredients (except the pork belly) to a boil in a large pot. Stir until the salt and sugar dissolves. Add 2 quarts of ice water to cool the brine. Refrigerate until completely cold. Using a meat injector, inject the pork belly all over with the brine, using 1 to 2 cups. Submerge the pork belly in the remaining brine, cover, and refrigerate. Re-inject the pork belly after 3 days, then brine for 2 more days for a total of 5 days.
Drain the pork belly, rinse with cold water, and drain again. Place the pork belly on a wire rack over a sheet pan and let dry in the refrigerator until the pork feels slightly tacky, 1 to 2 hours.
Make the rub: Place the coriander, peppercorns, and mustard seed in a spice mill or mortar and coarsely grind them. Work in the remaining ingredients.
Thickly crust the pork belly on the top, bottom, and sides with the rub.
Set up your Kalamazoo Charcoal Cabinet Smoker following the manufacturer’s instructions and preheat to 200°F. Add the charcoal and wood as specified by the manufacturer.
Smoke the pork belly (former skin side up) to an internal temperature of 160°F, about 4 hours, adding fuel as needed.
Transfer the bacon to a clean wire rack over a sheet pan and let it cool to room temperature, then chill in the refrigerator. Slice thinly and cook as desired. Wrap the remaining pork belly tightly in plastic wrap and refrigerate or freeze.
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