Scrap Iron Chefs Bacon Homemade Bacon Recipes

SCRAP IRON CHEF'S BACON (HOMEMADE BACON)

Steps:

• In a large non-reactive pot, bring half the water, 1 cup of sugar, salt, and 8 ounces molasses to a boil.
• Stir to dissolve the sugar.
• Pour into a large container with the remaining water, and the apple cider.
• Place in the refrigerator and cool to 40 degrees F.
• Press the black pepper into the pork belly.
• Once the brine has cooled place the peppered pork belly into the mixture until completely submerged.
• Refrigerate for three days.
• After three days have passed, remove the pork from the brine and pat dry with paper towels.
• Lay on a rack over a sheet pan and place in front of a fan for 1 hour to form a pellicle.
• Lay the pork in the protein box of a cold smoker and smoke for 4 to 6 hours.
• Chill the meat in the freezer for 1 hour to stiffen for easy slicing into strips of bacon.
• Slice what you need and keep the remainder in a freezer safe bag in the refrigerator or freezer.
• Place the strips of bacon onto a sheet pan fitted with a rack and place into a cold oven.
• Turn the oven to 400 degrees F and cook for about 12 to 15 minutes, depending on how crispy you like your bacon.
• Remove from rack and drain on paper towels.
• Enjoy.

MAN BACON

Steps:

• Heat a waffle iron to medium heat. Lay the bacon on the waffle iron and close lid. Cook for 2 1/2 minutes. Move the bacon pieces so the unseared areas now come in direct contact with the metal. Close the lid and cook for another 2 1/2 to 5 minutes, depending on desired crispness. Transfer the bacon to a paper towel lined plate. Reserve rendered fat for another use. Depending on bacon, you will have 1 to 3 tablespoons of fat.

SCRAP IRON CHEF'S BACON

Steps:

• In a large non-reactive pot, bring half the water, 1 cup of sugar, salt, and 8 ounces molasses to a boil. Stir to dissolve the sugar. Pour into a large container with the remaining water, and the apple cider. Place in the refrigerator and cool to 40 degrees F.
• Press the black pepper into the pork belly. Once the brine has cooled place the peppered pork belly into the mixture until completely submerged. Refrigerate for three days.
• After three days have passed, remove the pork from the brine and pat dry with paper towels. Lay on a rack over a sheet pan and place in front of a fan for 1 hour to form a pellicle. Lay the pork in the protein box of a cold smoker and smoke for 4 to 6 hours. Chill the meat in the freezer for 1 hour to stiffen for easy slicing into strips of bacon. Slice what you need and keep the remainder in a freezer safe bag in the refrigerator or freezer.
• Place the strips of bacon onto a sheet pan fitted with a rack and place into a cold oven. Turn the oven to 400 degrees F and cook for about 12 to 15 minutes, depending on how crispy you like your bacon. Remove from rack and drain on paper towels. Enjoy.