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                                                                  This house-cured bacon recipe, courtesy of Fleisher's Grass-Fed and Organic Meats in Kingston, New York, was responsible for coaxing Fleisher's owner/butcher Joshua Applestone out of vegetarianism.

                                                                  Ingredients
                                                                  • Yes No 2 coarse cup sea salt
                                                                  • Yes No 1 cup black peppercorns, ground to a medium grind
                                                                  • Yes No 1 5 lb skin on pork belly
                                                                  • Yes No 2 cup raw apple cider
                                                                  • In a medium bowl, mix together salt and ground peppercorns; rub all over pork belly. Place pork belly in a shallow baking dish and drizzle with apple cider. Cover and transfer to refrigerator; let chill for 24 to 36 hours.
                                                                  • Preheat oven to 210 degrees. Place 7 cups hickory wood chips in a large metal container; ignite wood chips.
                                                                  • Rinse pork belly and pat dry. Fit a large roasting pan with a rack and set pork belly on rack. When wood chips are smoldering, transfer metal container to bottom rack of oven; place roasting pan with pork belly on middle rack of oven. Let pork belly smoke until it reaches 150 degrees on an instant-read thermometer, at least 5 hours for lightly smoked bacon, or up to 8 hours for a smokier bacon. Remove bacon from oven and let stand until it reaches 165 degrees on an instant-read thermometer.
                                                                  • Slice and prepare the same as you would any store-bought bacon. Bacon can be stored, wrapped in plastic wrap, and refrigerated for up to 2 weeks.
                                                                  Cuisine:YesNonew york
                                                                  Yields: 5pounds bacon
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    rinse
                                                                  • Yes No
                                                                    pat
                                                                  • Yes No
                                                                    smoke
                                                                  • Yes No
                                                                    smoked
                                                                    Supplies:
                                                                  • Yes No
                                                                    hickory wood

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