#smokingmeat #bacon #drycure #porkbelly
I go through the steps of dry curing and smoking pork belly to make a delicious bacon with a simple dry cure.
I've been making bacon for my restaurant and at home for many years and this is the cleanest and easiest method I have found. Do not be intimidated, this recipe is safe and produces easily repeatable results. If you don't have a smoker, you can pasteurize the cured pork in an oven. I'll also show you a few smoking tips. This will work in an electric smoker, pellet smoker, kamado, big green egg or offset smoker.
My Dry Cure Recipe Video:
• Simple Dry Cure Recipe...
Chef Alan Barbour is based in the Canadian Maritime provinces. He works as the chef / owner of a small town New Brunswick Bistro. It is here that he researches and explores old and new Maritime recipes and the recipes of Atlantic North America. His cooking style blends diverse styles from Acadian cuisine to Cajun / Creole, Caribbean, Quebecois and more. An avid gardener, chef Alan oversees the intense urban garden behind the bistro. It is here where heritage and heirloom vegetable varieties are selected and grown for the bistro and recipe research. Alan is also passionate about local sustainable seafood, charcuterie, and baking and is an active forager.
3 окт 2024
