How to make Maple Bourbon Bacon

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Learn the secrets of how to make delicious Maple Bourbon Bacon with Cobb's Q! In this episode, we dive into the art of making flavorful bacon that will tantalize your taste buds. Join us as we experiment with the Bearded Butcher's Black Blend on a 5lb Pork Belly for an extra twist.

Discover the simplicity of the bacon-making process, with a focus on precise measurements, especially when using Cure #1. Following the SausageMaker's Instacure #1 instructions, we use 1 level teaspoon per 5lbs of meat, equivalent to 5.7 grams in this case.

After curing in the refrigerator for 9 days, we wash off the bellies and let them develop a pellicle overnight in the refrigerator once more. On smoking day, witness the magic as we fire up our new Smokin-it Pro smoker and use the Bella cold smoke generator with Apple wood for an 8-hour smoking session, gradually increasing the temperature through our app.

The reveal comes when pulling out the Beswood 10" meat slicer to transform the cured belly into mouthwatering bacon slices! Trust us, the time and effort invested in this process are absolutely worth the incredible results. Get ready for a bacon experience like no other!
00:00 - Opening
04:48 - Wash Off Pork Belly
05:34 - Prep Cold Smoke Generator
05:56 - Hanging Pork Belly
07:40 - Smokin-it Cook Routine
08:18 - One more Overnight Rest
08:45 - Makin Bacon!!
09:56 - Vacuum Sealing Tip
11:17 - Frying and Tasting the Bacon