How To Smoke Bacon | Weber SmokeFire | Rob Levitt скачать в хорошем качестве

How To Smoke Bacon | Weber SmokeFire | Rob Levitt

Ever considered making your own bacon? It’s not as hard as you think. If you are interested in making delicious bacon like they do at Chicago’s Publican Quality Meats, follow along as head butcher, Rob Levitt, takes you through the steps to make bacon right in your backyard using our Weber SmokeFire Wood Pellet Grill. [Ingredients] 5 lbs skinless pork belly 1/4 C Kosher Salt 1/4 C Dark Brown Sugar 1/4 C Maple Syrup 3 Tbsp Ground Black Pepper 2 tsp Pink Curing Salt #1 (optional) [Prepping the Bacon] For the cure, mix the kosher salt, brown sugar, maple syrup, black pepper and pink salt, if using, in a mixing bowl When prepping the pork belly, remove the ribs and some excess fat (if you prefer). Some people remove the skin as well Thoroughly rub the cure all over the pork belly Place the bacon in a ziplock bag and refrigerate for 8 days [Smoking the Bacon] After 8 days, remove from bag and rinse under cold water to remove excess salt Set your wood pellet grill to 200F. Probe the bacon and smoke it for about 2 hours or until it reaches and internal temperature of 145F Remove the bacon from the grill and chill overnight When the bacon has chilled overnight, slice it with a long, sharp knife to the thickness you desire [Cooking the Bacon] Lay the strips evenly on a cast iron griddle Place the griddle on the grill at about 350F Keep the bacon on the griddle until you see the sugar begin to caramelize and the edges turn a golden brown. Flip the slices and let the bacon finish frying Remove from the grill and enjoy!! Learn More & Shop Now: https://www.weber.com 🚨 Subscribe to Our YouTube Channel 🚨    / grillwithweber   Follow us on social: Instagram:   / webergrills   Facebook:   / weberbbq   Twitter:   / webergrills