Celebrate National Bacon Lovers Day with 18 Seaboard's House Cured Bacon
Try Chef Jake Wood's recipe for 18 Seaboard's House Cured Bacon, listed below.
1 raw pork belly
1 cup #1 pink curing salt
1 cup brown sugar
1 tbsp fresh ground black peppercorn
I rub the entire belly with the cure mix making sure I am applying pressure to ensure I the rub penetrates the protein and fat. Once I am sure, I circle back around with a light coat of cure mix on the whole belly. That will sit in our walk in cooler for up to 10 days.
Once we pull that out we smoke the belly above our wood fire grill for up to 6 hours at a very low heat.
Cool and slice to desired thickness. Use as any good bacon lover would :)
"Devils on Horseback"
1 piece of grilled bacon (1/2" thick)
1.5 oz chevre goat cheese
2 fresh figs (slice into thin rounds)
6 fresh blueberries (slice into thin rounds)
Finish with Sea Salt and desired amount of Crystal Cane Syrup**
**Equal parts crystal hot sauce and lyles golden cane syrup blended