HONEY MOLASSES CURED BACON RECIPE - (4.2/5)

HONEY MOLASSES CURED BACON Recipe - (4.2/5) image

Provided by Beefman-2

Number Of Ingredients 10

5 LB PORK BELLY, SKIN REMOVED
2 TSP INSTA CURE #1
1/4 - 1/2 CUP OF MOLASSES HONEY MIXTURE
2 TBSP KOSHER SALT
1/2 BROWN SUGAR
2 TBSP GROUND MUSTARD
HONEY MOLASSES MIXTURE
1 - 12 OUNCE JAR OF GRANDMAS MOLASSES
1 - 24 OUNCE CONTAINER OF ORANGE BLOSSOM HONEY
MIX THE TWO TOGETHER SIMMER FOR 30 TO 45 MINUTES LET COOL AND PLACE INTO AIR TIGHT CONTAINER. USE WHEN NEEDED.

Steps:

MIX ALL DRY INGREDIENTS TOGETHER IN A BOWL, MIX START TO ADD IN MOLASSES MIXTURE TILL YO HAVE A THIN SLURRY MIXTURE, APPLY MIXTURE TO PORK BELLY RUBBING IT IN COATING THE BELLY EVENLY. PLACE INTO 2 GALLON SEALABLE BAG, REMOVING AS MUCH AIR AS POSSIBLE FOLDING EXCESSIVE BAG UNDER THE BELLY. PLACE IN FRIDGE, FOR 6 - 7 DAYS TILL FIRM TO THE TOUCH, TURNING OVER ONCE A DAY. WHEN READY REMOVE FROM FRIDGE, REMOVE FROM BAG RINSE THOROUGHLY RUBBING IT WITH HANDS AS YOU RINSE TO REMOVE EXCESSIVE SALT. SET ON RACK TO AIR DRY, IF POSSIBLE IN FRIDGE ON THE RACK AND COOKIE SHEET LET DRY 2 TO 3 HOURS PULL FROM FRIDGE AND LET COME UP TO ROOM TEMPERATURE. START YOUR SMOKER. SMOKER TEMP AT 175 F, SMOKE WITH MAPLE OR APPLY FOR 2 HOURS. CONTINUE TO COOK IN THE SMOKER TILL THE BACON HAS REACHED AN I.T. OF 140- 145 THEN REMOVE, PLACE ON COOLING TRAY AND LET COOL, THEN INTO FRIDGE OVER NIGHT TO FIRM UP, NEXT MORNING REMOVE FROM FRIDGE, SLICE, COOK AND ENJOY