Weber’s Genesis line has long been one of the most popular choices for gas grillers. Your email address will not be published. To give you a good idea of how long it takes to smoke bacon, I will show you how the smoking needs to be done. If you like AmazingRibs.com, please save this link and use it every time you go to Amazonhttps://tinyurl.com/amazingribs. Check out this page for our glossary of all the different types of bacon around the world, including buckboard bacon, guanciale, lardons, and pancetta. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. If you got sliced belly by mistake, marinate it in your favorite marinade, cook it straight, or adapt this recipe for pork belly. Side Dish. There's a National Bacon Day and even Burger King has a baconized dessert. Do your fried chicken and calamari outside. And remember, we only recommend products we love. (Just make certain that you choose thick cut bacon for this recipe!) Second, drizzle maple syrup over the bacon strips. If the belly is thicker than 1.5" check the calculator here. To get permission, just click here. Put the bag in a pan to catch leaks and place in the fridge at 34 to 38°F for 3 to 5 days. Zip the bag and squish everything around until well mixed. It should look like the picture shown here. We always liked Grilla. Although there are more and more artisinal bacon producers making killer (expensive) bacon out there, almost all the stuff in the grocery stores is made by huge manufacturers taking shortcuts designed to get the stuff onto the market as fast and cheaply as possible. Many merchants pay us a small referral fee when you click our links and purchase from them. They will be more salty than the innards and the fat will be a bit stringy, but you'll love it all the same. 3 pounds unsliced raw pork belly about 1 1/2" thick and 6 to 8" wide across the grain. Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. The Good-One Open Range is dramatically different from a traditional offset smoker. Flip the bacon slices over and repeat on the other side. 30 minutes prep, about 3 days of curing, about 2 hours of smoking. The result is a raw cured meat that must be cooked before eating, and cooking it long enough can produce really crispy, bacon. This is a recipe for simple bacon. Removing the skin can be tricky. It should be about 1 1/2" thick and 6 to 8" wide across the grain to make slicing easy and to make sure it fits in the frying pan. This is the first propane smoker with a thermostat, making this baby foolproof. Now add the belly, squeeze out the air as much as possible and squish some more rubbing the cure into the belly and coat all sides. In parallel to bacon's rise, pork belly, from which American bacon is made, has moved from Asian menus to mainstream menus across the nation. Leaving skin on causes problems for salt penetration, and when you fry it, the skin gets very hard and you probably won't like the texture. For bacon, I recommend that you get a whole piece of pork belly and remove the skin. Make the recipe the way I like it and if you feel salt needs an adjustment, then add or subtract the Morton's kosher salt, not the Prague Powder #1. As soon as you get your slab home, start the cure because raw pork fat does not age gracefully. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado. That cooks and pasteurizes the meat and makes it safe to eat right off the smoker. Grilled Steak Kabob Skewers (with marinade), Preheat smoker/grill to 275F. This post is about bacon candy. Please rate this recipe ONLY after you cook it: The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use.