Huh? What?
is one Smokin' Farker
- Joined
- Oct 24, 2014
- Location
- Arizona
Smoked up a batch of bacon seasoned with Greek Seasoning from the Spice House. Their Sunny Greek Islands salt-free seasoning is a seasonign I use for pork and lamb quite a bit.
It contains Greek oregano, marjoram, dill, spearmint, garlic, lemon peel, lemon juice, Tellicherry pepper, red wine vinegar and Chinese cinnamon
Recipe:
All weights for spices are a percentage of the meat being cured.
3% Coarse Kosher Salt
3% Sunny Greek Islands seasoning from The Spice House
2% turbinado sugar
0.5% onion powder
0.5% garlic powder
0.25% Cure #1
Mixed rub, rubbed pork belly, and sealed belly and all cure rub in vacuum bags for 12 days. After that I removed from bags, patted dry and left in refrigerator on racks overnight.
Smoked with oak at 150 degrees until internal temp was 135. Refrigerated overnight, then popped in freezer until the slabs were nice and firm before slicing. Later today, I'll vacuum pack the slices.
Post smoking slab
Slicing...
Sliced bacon
This was some very lean pork belly...
It contains Greek oregano, marjoram, dill, spearmint, garlic, lemon peel, lemon juice, Tellicherry pepper, red wine vinegar and Chinese cinnamon
Recipe:
All weights for spices are a percentage of the meat being cured.
3% Coarse Kosher Salt
3% Sunny Greek Islands seasoning from The Spice House
2% turbinado sugar
0.5% onion powder
0.5% garlic powder
0.25% Cure #1
Mixed rub, rubbed pork belly, and sealed belly and all cure rub in vacuum bags for 12 days. After that I removed from bags, patted dry and left in refrigerator on racks overnight.
Smoked with oak at 150 degrees until internal temp was 135. Refrigerated overnight, then popped in freezer until the slabs were nice and firm before slicing. Later today, I'll vacuum pack the slices.
Post smoking slab
Slicing...
Sliced bacon
This was some very lean pork belly...
