Double-Smoked Bacon Bellies

Our newest creation... Double Smoked Bacon. 

Double-smoked bacon has its roots in Eastern Prussia, the land that has in part become modern-day Poland, Lithuania, and the Czech Republic. In Eastern Germany, butchers commonly sell the smoldered pig belly under the name Geräucherter Speck.  This special bacon is smoked for 12 hours.... Rested in the smoker, and then smoked again another 12 hours. A blend of Hickory and dried Juniper woods gives it a beautiful mahogany color, and a unique  smoky flavor. As it has been double-smoked to 160 degrees, it can be prepared and eaten 'as-is', or added to your favorite recipe or dish. 

Available for purchase at http://www.burkesfinemeats.com/products

-OR-

Here's how to make your own.

• 1 5-6 lb. quality pork belly. The cut between end cut and center seems to have a nice combination of lean/fat
• 5 oz. Pure Kosher or Sea salt
• 2 oz. Cure #1 (Pink Salt)
• 4 oz Dextrose

Combine ingredients and coat belly. Put in large resealable bag or vacuum seal. Refrigerate at 38-40 degrees for 7-9 days depending on thickness. Flip daily. Bellies are 'cured' when they feel firm throughout and no 'soft spots'. Remove, rinse well. Soak in cool water for 20-30 minutes. Put on rack and air dry 24 hours someplace with good airflow, or use a fan.

Smoke at 180-190 for 12 hours... I add heavy smoke after 1 hour, and then at five hours. Let smoker run down or turn off depending on model.  Remove bellies, remove skins, and repeat smoking process. Let rest 12 hours, then slice or leave whole and vacuum seal.

-Enjoy