Sunny Day Organic Farm’s Delectable Craft Bacon
(courtesy of Rebekah Stetson, owner of Sunny Day Organic Farm in Stagecoach. Serves 10)
3 tablespoons salt
2½ pounds organically grown pork belly (any pork belly will do, but it will taste best if grown organically)
½ cup maple sugar (Coconut or brown sugar also will work, but maple is recommended)
2 tablespoons granulated garlic (or 3 cloves fresh garlic)
1½ tablespoons crushed black pepper
2 teaspoons fresh or dried thyme
1 teaspoon roasted fennel seeds
1 teaspoon roasted coriander seeds
2 tablespoons whiskey, strong coffee, or apple juice
Mix together dry ingredients and rinse and dry pork belly; remove any skin if still attached. Cover pork belly with whiskey (or coffee or juice), as this allows dry rub to adhere and absorb better.
Rub belly down with dry ingredients, taking special care to really massage into whole belly. Then seal meat container or plastic zipper bag and put in refrigerator.
Flip and massage meat every day for seven to 10 days (the longer you leave it, the stronger the flavor). After last day of curing, take it out and rinse, then pat it dry. Take cooling rack and put belly on baking sheet or something to catch any possible drips.
Place meat in refrigerator, uncovered on rack so all sides can get airflow, and let belly dry for about 24 hours. Then smoke meat on barbecue or smoker at 200 degrees F for one and a half hours.
Recommended woods for smoking bacon are apple or maple. Refrigerate or freeze to enable easy slicing. Enjoy!
(Note: Bake, don’t fry, your bacon. Stetson suggests searching online for Alton Brown’s method of baking bacon. Make this recipe your own by adding red pepper, jalapeño slices, extra garlic, nutmeg, cinnamon, or whatever you fancy!)