This bacon applies the wet cure method. I adjusted a BBQ injection I use often for pork butt to create this bacon curing brine. Peach is my go-to fruit for BBQ, but feel free to use apple or pineapple juice if you can’t find peach. I have used both in this recipe and they work beautifully. You can also adjust the amount of chipotle depending on your preference. I like it spicy.
Whisk together the peach nectar, sugar, kosher salt, pink salt, and chipotles in a large food-safe container with a tight-fitting lid. Add the pork belly and make sure it stays submerged. I use a plastic container filled with cans to weigh it down.
Cure the belly in the refrigerator for 8 days.
Drain the pork belly in a colander or large basin and rinse well with cold water. Blot it dry with paper towels.
Sprinkle the rub over the entire belly on both sides, rubbing in to make sure that the mixture penetrates the flesh.
Set up your smoker following the manufacturer’s instructions and
Transfer the bacon to a clean wire rack over a baking sheet and let it cool to room temperature. Tightly wrap it in plastic wrap and refrigerate for at least 4 hours, ideally overnight.
To serve, thinly slice the bacon against the grain and cook in a skillet over medium-low heat until crisp. Bacon will last up to 1 week in the fridge; simply slice off pieces as needed.
© 2019 All rights reserved. Published by Abrams Books.