Slows Bar BQ: Honey Cured Bacon - New York News

Slows Bar BQ: Honey Cured Bacon

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SOUTHFIELD, Mich. (myFOXDetroit.com) -

This recipe for Honey Cured Bacon comes courtesy of Michael Metevia from Slows Bar BQ.

Recently ranked as one of the 10 most-visited barbecue restaurants in America by Foursquare, Slows Bar BQ is easily becoming a staple in Detroit for great food and atmosphere.

For more information, visit slowsbarbq.com.

Honey Cured Bacon

Pork Belly (find something local or look for names like Berkshire, Duroc or Mangalitsa for great pork)
5 to 7 pound belly, one without skin (I use skin off but skin on has it's own merits)
Koscher Salt- 1 pound or more
Honey- 3 cups
Sugar- 1/2 cup
Brown Sugar- 1/2 cup
Pink Curing Salt- 2 ounces
Optional (1 tbl cinnamon, 1 tsp cayenne, 1 tbl ginger, follow your own tastes from there)
 
- Mix all of the ingredients together in a bowl with a whisk or your hands. Find a nice sized container that will fit the whole pork belly. You can also use a very large plastic bag.  If you need to cut the belly in half sideways to accommodate the container just stack the pieces after the mix is applied..
- Rub all sides of the belly with the honey
- Take hand fulls of the salt mixture and pour them evenly over all sides of the belly
- Place the rubbed belly in the container and wrap it tightly
- Put the belly in the refrigerator for 5- 7 days depending on size
- During that time the salt will cause some liquid to release from the belly. Flip the belly or re stack the pieces.
- After the curing time remove the bacon from the cure, rinse it off then dry it with a clean towel.
- From here you can finish it in the oven or in your smoker or grill if you have the ability to use wood.
- Either an oven or a smoker at 175 for about 4 hours or until the internal temperature reaches 160.
- Refrigerate the bacon for up to 2 weeks or freeze after that. Slice it how you like it from thin enough to wrap a
a hotdog to thick enough for a nice snack or chowder.

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