Honey-Cured Bacon.............

Harry Nutczak · Posted: Mon Dec 05 11 3:00 am Post subject: Honey-Cured Bacon.............

Per each 5-pounds of pork belly use 1 level tsp of cure #1

Per each pound of belly use;
1TBS kosher salt
1.5 tsp granulated sugar
2-cups honey

mix the cure, salt, & sugar together, spread evenly on all sides of the pork belly, then smear a few cups of honey all over it, (yes, it is a friggin mess) roll the belly up to conserve space, wrap tightly in plastic, hide it in the lower depths of your fridge for 5-7 days, when the wait time is done, rinse the messy slab of belly in cold running water, hang it to dry at room temperature until the outer surface feels tacky. Smoke at temps of less than 100 degrees for 16-24 or until the desired color is met, remover, hang to let cool, refrigerate for at least 5 hours, slice, enjoy, eat so much that you feel sick, and get your next batch started cuz this is not going to last too long before it is all gone.
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Jarhead · Posted: Mon Dec 05 11 6:15 pm Post subject:

Harry that sounds great. Thanks for the recipe. Gonna have to give it a try on my next batch.
I'm visualizing you with honey all over you, the counter, the walls and the floor. Shocked

And oh yes, the BEE factor. Wink

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Harry Nutczak · Posted: Wed Dec 07 11 11:15 pm Post subject:

SoEzzy · Posted: Wed Dec 07 11 11:44 pm Post subject:

Just started 44lb of belly pork on Sunday afternoon, and didn't read this thread till this morning!

I have some really nice honey I'd use for this, I think it may have to happen with the next batch.

Is it just me, or are pork bellies getting meatier?
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GF · Posted: Wed Dec 07 11 11:45 pm Post subject:

Harry, the recipe does sound great.
Do you think I could use Tender Quick instead of the salt and cure #1?
Thanks.

Virginiasmoke · Posted: Mon Dec 12 11 12:24 am Post subject: Re: Honey-Cured Bacon.............

Harry Nutczak · Posted: Tue Dec 13 11 8:50 am Post subject:

GF & VS

About 3-4 hours hang time is all it takes (depending on humidity level) to form a pellicle.
if you put a belly in the smoker while it is still damp, you will not get good smoke penetration, and the outer appearance will also suffer.

Spoilage is not a concern here when hanging it to dry, remember this is cured meat, and the 24-48 hours smoking time is right in the 40-140 zone, so do not worry about a few hours hang time at room temp.

Yes, Tenderquick can be substituted, I would add some sugar to the mix though, maybe 1tsp per pound. After curing, make sure to rinse the belly real well.

Meatier bellies? as in the fat to meat ratio? or the thickness?
I know the prices are still at record highs. My last case was $2.09/LB! I paid $1.52 for boneless backloins! WTF? Why is belly and ears costing me more than boneless backloins?

Pork quality was awful this last summer, I had to switch styles of ribs cuz the spares I was seeing were way thin on meat, and the cutters on the production line were adding huge pieces of chine-bone to try and make the 4.5# weight I specified when I opened my place. I ended up changing packing houses, and they created a product number to meet my specs for STL's for me.
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Virginiasmoke · Posted: Tue Dec 13 11 9:03 am Post subject:

GF · Posted: Tue Dec 13 11 9:52 am Post subject:

Thanks Harry, I'll report back after my experiment with this.

Inner10 · Posted: Fri Dec 16 11 1:18 pm Post subject:

2 cups of honey per pound? That could get REALLY expensive.

phil c · Posted: Thu Dec 22 11 7:27 pm Post subject:

That sounds really good! I am a beekeeper and I'm always looking for new recipies.

2 cups of honey a mess? try 25-30 lbs. splilled due to a bad valve on a bottling tank.

Harry Nutczak · Posted: Fri Dec 23 11 12:04 am Post subject:

Harry Nutczak · Posted: Mon Dec 26 11 2:02 pm Post subject:

I apologize, honey usage is 1.5-2 cups per 12-14 pound belly, not per each pound.

I also adjusted my recipe to .75TBS of salt and sugar per each pound to make the honey flavor more prominent.

Smoking, try to keep temps under 100 degrees, we want to cold smoke this, not cook it in the smoker.
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Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!

GF · Posted: Wed Jan 04 12 8:42 pm Post subject:

Harry, I just put a 6.5 lb. hunk of belly into the fridge to cure. Very Happy

You certainly didn't overstate the mess involved. Shocked

You mention keeping the smoker temp under 100, would just cold smoke, no heat, work?
Also what wood would you suggest? I'm thinking a lighter wood like apple or cherry.
Thanks again.

Harry Nutczak · Posted: Wed Jan 04 12 11:26 pm Post subject:

GF · Posted: Thu Jan 05 12 2:10 am Post subject:

Thanks Harry, I will go with the apple. I just got some sugar maple rounds, it's gonna be a while before it's seasoned enough to use though. I'll report back in a week or so.
Thanks again.

Harry Nutczak · Posted: Thu Jan 05 12 11:33 pm Post subject:

Maple seasons quickly compared to the Oak varieties from my experience.
The pit that I use prefers fresh-cut wood, when it is burning I have moisture bubbling out the ends and I need to watch out for steam burns when I add more wood. If I use seasoned wood in my pit, it will belch black smoke at me all damn day. Weird, huh?
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Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!

GF · Posted: Fri Jan 06 12 10:06 am Post subject:

Oregon smoker · Posted: Wed Mar 21 12 10:18 am Post subject:

So i am going to do some Canadian soon and want to try this recipe. What do you say Harry about how this will work with a loin?
I do have maple, apple, and oak available to use for the smoke. I also run the smoker at 225° the cook as i let the pellicle set up overnight in the fridge.
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Harry Nutczak · Posted: Wed Mar 21 12 11:34 pm Post subject:

O-S;

I would start the pit at a way lower temperature, and bring the temps up slowly until you reach 152F internal. You want to keep that layer of fat from melting during the smoke, and try to keep as much moisture in the loin as possible.

When I do C-B, My pit temps never exceed 180, and it takes a few hours to get there.
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Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!