Pastrami Bacon

If nothing else use this as the base for a good bacon recipe. Add it to a breakfast sandwich, make a burger, use it in pasta, or add to a grilled cheese for an amazing fusion of classic pastrami flavor with addicting chewy crunch of bacon (if that's a thing): "Probably could have used more salt" –Michael Thank you Ryan Green for sharing this with me! Original recipe can be found at https://barbecuebible.com/recipe/past... Some of the links below are affiliate links, where we earn a small commission if you click on the link and purchase an item. You are not obligated to do so, but it does help fund our projects in hopes of bringing value to you! Pastrami Bacon - Instructions Below Prep 30 min Down time 5-8 days Cook 4 hours Total 6-9 days Brine Ingredients 1x 5lb pork belly 2 Quarts Water 2 Quarts Ice (to cool brine. Alternatively use 4 quarts water and wait for it to cool) 3/4 Cup Sea Salt 2/3 Cup sugar 1/4 Cup Razzle Dazzle - https://www.hlmbbq.com/product-page/r... 1 Tablespoon Anthony’s Premium Pink Curing Salt 2 Teaspoon Coriander (Course Ground) 1 Teaspoon Celery Seed Brine Equipment: Brine Bucket or Large plastic bag for brining belly - https://amzn.to/3D2plBF Injector - https://amzn.to/3D5Z4lG Gloves - https://amzn.to/3tyVxcQ Measuring Cup - https://amzn.to/3IClDjc Measuring Spoons - https://amzn.to/3IClDjc Mortar and Pestle - https://amzn.to/3iAbuZD Whisk - https://amzn.to/352EZjK Pouring Spoon Bowl Sieve to strain brine chunks for injecting - https://amzn.to/3itHyhX Rub Ingredients 3 Tablespoons Black Peppercorns 2 Tablespoons Brown Mustard Seeds 2 Tablespoons Coriander 2 Tablespoons Dark Brown Sugar 9 Garlic cloves minced 1/2 Cup Razzle Dazzle Yellow Mustard - Enough to coat pork belly. Cooking equipment: Lodge Cast Iron Pan - https://amzn.to/36iXaCt Cutting Board - https://amzn.to/3tvNzAY Boning Knife - https://amzn.to/36espPb Mortar and Pestle - https://amzn.to/3iAbuZD Gloves - https://amzn.to/3tyVxcQ Rack big enough for pork belly (make sure it fits your smoker) Disposable metal tray filled with ice to “Cold Smoke” pork belly. Wireless Thermometer - https://amzn.to/3iswguf Smoker - https://amzn.to/3qsryBd Wood of your flavor Cling Wrap - https://amzn.to/3wtJgbj Brine Instructions: Bring water to boil. While waiting mix dry brine ingredients (salt, sugar, Razzle Dazzle, curing salt, coriander and celery seed). Add dry brine ingredients to boiling water, mix until dissolved. Wait until cooled, then pour 4 cups of brine over sieve to string out chunks into bowl. Open pork belly, pay dry. Draw brine into injector, inject pork belly all over until it can’t hold anymore. Place injected pork belly into bag or brine bucket, store in fridge for 5-8 days rotating the pork belly every 2 days. Note - longer brine = greater salt retention. Be careful it doesn’t turn out too salty. …5 to 8 days later… Rub and Smoking Instructions: Over medium heat, toast pepper corns, brown mustard seeds and coriander until fragrant and toasty. About 5 minutes stirring frequently. Once toasted, course grind in mortar/pestle or grinder. In medium mixing bowl combine toasted ingredients with 2x TBSP Brown Sugar, 1/2 Cup Razzle Dazzle and ALL of the minced garlic. Set aside to let the flavors blend. Trim pork belly of weird pieces, extra fat etc. Set on tray that you can easily move from house to smoker etc. Lather once side in yellow mustard, evenly spread 1/2 of the rub on the top and sides of the pork belly. Flip and repeat with remaining rub. Prepare smoker to 180F, place ice in disposable aluminum container, set rack with pork belly on ice tray, and smoke until internal temp of 145F. It’s not recommended you eat the pork belly at this point. It still needs to be pan/oven fried. Let cool, wrap in clear clingy food wrap and place in the fridge overnight. Note - this will allow the pork belly to firm up and make it easy to cut. Bacon(ing) instructions: Remove pork belly from wrap, cut in half and either slice through a meat slicer or cut bacon strips (you choose the thickness by hand). We bake our bacon. Foil a rimmed baking sheet, set over to 375F and bake for 12-20 min depending on your over and depending on how crispy you like your bacon. Ideas - Pastrami bacon grilled cheese, burgers, bacon and egg sandwich, BLT and??? It's a long process but well worth the wait. Please let us know if you're crazy enough to make this. Honestly, we'd be surprised if you even read this far down. Thanks for stopping by! The End. Website: www.hlmbbq.com Instagram:   / hlmbbq   Facebook:   / hlmbbq1   Pinterest:   / hlmbbq   Twitter:   / hlmbbq   TikTok:   / hlmbbq