Fresh Chile Company Bacon
2 Pork Bellies
Hatch Spice Blend
I start with two pork bellies which you can get from almost any meat department. First, I cut each belly into three separate pieces. I use a 10-day cure process. Place 1/3 of the belly in 3 sealed bags and place in the refrigerator, flipping the bags every day. For safety reasons, you should research your own curing process. There are many out there. DO NOT use any FCC Hatch Spice Blend during the curing process. With the ingredients of the FCC Hatch Spice Blend, it could alter the cure.
On the 10th day, I remove each slab from the bags and rinse thoroughly and let air dry. Once dried, I apply a very heavy coat of FCC Hatch Spice Blend (for this particular batch I made four different flavors FCC Hatch Spice Blend, peppercorn, Maple, and traditional) but, we are on the FCC recipe page, we are concentrating on the FCC Hatch Spice Blend bacon. Once the FCC Hatch Spice Blend is rubbed thoroughly into the meat, it is placed on a wire hook in a very cool garage for approximately 48 hours. This is the Pellicle stage (to seal the bacon so the smoke flavor during cooking will be fully absorbed).
After 48 hours, I remove the bacon from the hanger. I then remove the fat cap on the back of the bacon. At this time, I’ll apply a generous amount of FCC Hatch Spice Blend to the back of the bacon.
Once fully seasoned, I place the bacon on the Traeger smoker at a temperature of 225°. Using a probe thermometer, I cook the bacon to 150° internal. Once the bacon is cooked, I lay it on parchment paper and let it cool. Once cooled, I slice the bacon, vacuum seal it in bags, and freeze it for later use.
Recipe by Frank Neg from Fresh Chile Cookin'! page on Facebook.
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