Applewood Bacon
Source and licence
"Applewood Bacon" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Applewood_Bacon, revision 4509172), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Applewood_Bacon&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4509172
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1 pork belly from the loin end
- 2 cups salt
- 2 cups white granulated sugar
- 1 gallon apple cider
- 1 gallon iced water
- Applewood chunks
Method
- In a large pot, bring to apple cider to boil. Stir in salt and sugar until dissolved.
- Transfer cider mixture to a very large container, and add iced water.
- Once ice has melted and brine is cool enough, submerge the pork belly in the brine.
- Refrigerate for 3 days.
- Remove belly, and place on top of a running box fan for 30 minutes per side to dry out.
- Place dry applewood chunks in the firebox of a cold smoker.
- Insert pork belly and smoke for 3–4 hours.
- Remove from smoker and place in the freezer for up to 2 hours.
- Slice bacon as thick or as thin as you like, and cook or refrigerate for up to 3 weeks.