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Sliced up homemade bacon
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Smoked Bacon: The 5-Day Sub-Zero Protocol

A technically-driven cured bacon recipe optimized for the Weber Kettle. This method focuses on a 5-day equilibrium cure and an ultra-low 200°F smoke using the 1x1 standing snake method to achieve deep smoke penetration and color stability.
Prep Time5 days
Cook Time8 hours
Resting10 hours
Total Time5 days 8 hours
Course: Breakfast
Cuisine: American, Northwoods
Keyword: B&B Briquettes, Curing Salt, Homemade Bacon, Snake Method, Weber Kettle
Servings: 4 lbs
Author: Tom
Cost: $25.00

Equipment

  • 1 22-inch Weber Kettle Configured for indirect 1x1 snake method.
  • 1 Meat Probe Critical for monitoring the 142°F-150°F
  • 1 B&B Briquettes Use the "standing" 1x1 configuration for maximum duration.
  • 1 Vacuum Sealer or Ziplock For the 5-day cure phase.

Ingredients

  • 5 lbs Pork Belly Skin-off, high-quality fat-to-lean ratio.
  • 1 tsb Pink Curing Salt The critical nitrite component for safety and color.
  • 2 tbsp Kosher Salt For the osmotic cure.
  • .25 cup Brown Sugar To balance the salinity.
  • 2 tbsp Coarse Black Pepper Applied as the finishing rub.
  • 1 tsp Garlic Powder For the savory baseline.

Instructions

  • The Equilibrium Cure: Combine curing salt, kosher salt, and brown sugar. Rub into all sides of the belly. Seal in a bag and refrigerate for 5 days, flipping the bag every 24 hours.
  • The Desalination Rinse: On Friday night, remove the belly and rinse thoroughly under cold water. The Science: This removes surface nitrates to prevent a metallic/bitter bark.
  • The Pellicle Formation: Place the belly on a wire rack, fat-side down, in the fridge uncovered for 12 hours. The Science: The tacky "pellicle" is a chemical requirement for smoke phenols to adhere to the protein.
  • The 1x1 Snake: Arrange briquettes standing vertically in a single row around the Kettle. Light 3-4 coals at the start.
  • The Cold Smoke: Place the belly on the indirect side. Aim for 200°F ambient. The Science: Low-intensity heat prevents the fat from liquifying too early, allowing for maximum smoke absorption.
  • The Tactical Pull: Pull the meat when the internal temperature reaches 142°F - 150°F. Thermal Milestone: In sub-zero temps, 142°F is the "Tactical Pull" point if the grill loses momentum.
  • The Stabilization: Let sit on the counter for 45 minutes, then wrap and chill overnight. The Science: Fat must be below 40°F to achieve clean, geometric slices.

Notes

  • Logbook Entry: Record your vent positions for the 1x1 snake in your Backyard Barbecue Log & Field Guide. Note the "Recovery Time" if you opened the lid for probing.
  • Sub-Zero Tip: If the ambient temp is below 10°F, position your Kettle behind a windbreak to protect the 1x1 snake from "Convective Heat Loss."
  • Secondary Cook: Always fry or griddle the slices to an internal of 160°F to finish the rendering and crisp the edges.