Scrap Iron Chefs Bacon Recipes
SCRAP IRON CHEF'S BACON (HOMEMADE BACON)
Make and share this Scrap Iron Chef's Bacon (Homemade Bacon) recipe from Food.com.
Provided by quotPink Eyedquot J
Categories Breakfast
Time P3DT30m
Yield 4 pounds, 32 serving(s)
Number Of Ingredients 7
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.
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SCRAP IRON CHEF'S BACON - ALTON BROWN
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 …
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2.3/5 (3)Category BreakfastServings 4Estimated Reading Time 1 min
From altonbrown.com
2.3/5 (3)Category BreakfastServings 4Estimated Reading Time 1 min
- In a large non-reactive pot, bring 1 quart water, the sugar, salt, and molasses to a boil. Stir to dissolve the sugar. Pour into a large container with the remaining 1 quart water and the apple cider. Place in the refrigerator and cool to 40ºF.
- 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 3 days.
- After 3 days have passed, remove the pork from the brine and pat dry with paper towels. Lay on a wire rack set inside a half-sheet pan and place in front of a fan for 1 hour to form a pellicle (a thick skin). 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 half-sheet pan fitted with a wire rack and place into a cold oven. Turn the oven to 400ºF and cook for 12 to 15 minutes, depending on how crispy you like your bacon. Remove from rack and drain on paper towels. Enjoy.
SCRAP IRON CHEF'S BACON : RECIPES - COOKING CHANNEL
2011-09-22 Directions. 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.
From cookingchanneltv.com
Cuisine AmericanCategory Side-DishServings 4Total Time 6 hrs 13 mins
From cookingchanneltv.com
Cuisine AmericanCategory Side-DishServings 4Total Time 6 hrs 13 mins
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