When I put my feed up after a day of making videos, I get the best ideas. What if you can bacon even better as it is?
I made bacon from a pork neck. In my opinion, it could be great because it has better meat to fat ratio then pork belly and it has loads of flavour. But will it be as good as the real thing?
- 2 kilo of pork neck
- 25 grams per kilo of meat of nitrite salt
- 15 grams per kilo of meat of sugar
- Start to make the dry brine by mixing the nitrite salt and the sugar. I’ve got a 2 kilo pork neck so 50 gram of nitrite salt and 30 grams of sugar. Rub it all over the meat and put in a bag and in the fridge to brine for seven days.
- After 7 days take it out of the fridge and the bag and pat it dry with some paper towel. This helps the meat pick up the smoke better.
- Start up your smoker with a temperature off 110°C (230F) and some smoke wood. I Used beech tree but smoke wood form every fruit-bearing tree works also great.
- Place the brined pork neck in the smoker and close the lid. Now we have to wait till the meat reaches a core temperature off 65°C (149F).
- Take the meat out off the smoker when it reached the desired core temperature and let it cool down to room temperature. If you are more patient then you can leave it in the fridge for a week. It will taste even better.
- Slice the bacon in thin slices and taste for yourself if it’s as good as bacon.
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BBQ gear used
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