Make Your Own Bacon

If you haven’t tried curing your own bacon, a kit is a good place to start. We got this one from The Smokey Carter who kindly shared their instructions with us. There are a number of other companies who make bacon kits in a variety of flavours

I normally cold smoke my bacon in the winter but as it is too warm due to the summer months I thought I would start with the smokey hickory bacon cure.

The Smokey Carter Bacon Cure kits are available from here

Make Your Own Bacon

    Ingredients

    • The bacon curing kit contains enough cure to make 4kg of bacon and has two different flavours.
    • The following recipe is based on making 1kg of bacon at a time, so you will only require half a pot of cure (40g) per 1kg of pork.

    Curing Kit Contents

    • Curing Time: 7 Days
    • Make Your Own Bacon with bacon Hone Curing Kit
    • Curing Kit Contents
    • 1 x 80g Fennel & Lemon Pepper Bacon Cure
    • 1 x 80g Smokey Hickory Bacon Cure
    • 2 x 60cm of muslin mutton cloth
    • 2 x curing bags
    • 4 x plastic gloves

    What you will need in addition to the kit (not included)

    • 4 x 1kg of pork. Only 1kg of pork is required per batch. Use belly pork for streaky or pork loin for back bacon.
    • Sharp knife
    • Kitchen roll
    • Wire rack

    Method

    Home Curing Instructions

    1

    You can visit your local butcher for your pork, although even supermarket pork makes great bacon.

    2

    You need 1kg of either belly pork or pork loin, depending on the type of bacon you want to make. Belly makes streaky and loin makes back bacon.

    3

    Wash your hands thoroughly, put on a glove and place the pork into a plastic curing bag.

    4

    Pour in 40g (half a pot) of your chosen cure and massage into the meat to ensure the cure has covered the whole piece of meat. Seal the bag ensuring that there is no air left in the bag.

    5

    Place the bag in the fridge and leave undisturbed for two days.

    6

    Turn the bag over and leave for a further two days in the fridge.

    7

    After four days in the cure you will notice the meat will have slightly firmed up. Put on a glove, remove from the bag and rinse the pork under a cold running tap. Discard the plastic bag.

    8

    Dry the meat with a few pieces of kitchen towel, ensuring most of the moisture is soaked up.

    9

    Take a piece of the mutton cloth and place the meat inside, folding the edges underneath.

    10

    Place a wire wrack on a shelf in the fridge and place the wrapped pork on the rack. Leave undisturbed in the fridge for three days.

    11

    Unwrap the mutton cloth and slice off the required amount of bacon with a sharp knife. Cook and enjoy. Congratulations, you’ve made bacon!

    12

    Re-wrap the remaining bacon in the muslin and keep in the fridge for 4-6 days. Slice as you go.

    13

    You can also slice the bacon and freeze to use at your convenience.

    Tips
    If you like your bacon more salty you can leave it in the cure for an extra day.
    The mutton cloth can be cleaned in the washing machine and re-used to make another batch with the remaining cure.

    Breakfast Bagels

    Whilst not really a recipe, it serves as a great reminder how versatile a BBQ can be. Nothing better than sitting outside with an early morning coffee whilst your breakfast cooks

    Breakfast Bagels

    • Prep Time15 min
    • Cook Time30 min
    • Total Time45 min
    • Yield2 Servings

    Ingredients

    • 4 slices of back bacon, (We cure our own and this one had a lovely flavour of maple smoke with bay, pink peppercorns and rosemary in with the cure)
    • 2 sausage patties, these can be bought or skin sausages and make into patties
    • 4 eggs lightly beaten and seasoned with salt and pepper
    • 50gms of grated mature cheddar added to beaten eggs.
    • 1 Tbs butter
    • 2 bagels

    Method

    1

    Cook the bacon and sausage on the grill, set aside but keep warm

    2

    Heat the butter in a small pan until foaming, pour in the egg and cheese mixture and stir until lightly scrambled, they will continue to cook in the residual heat so don’t over scramble.

    3

    Toast the bagels

    4

    place eggs on bagels, top with sausage and bacon and the sauce of choice  (in our house its red)

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    Breakfast Bagels

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    American Hot Dogs

    American Hot Dogs

    American Hot Dog
    • Prep Time5 min
    • Cook Time20 min
    • Total Time25 min
    • Yield4 Servings

    Ingredients

    For the hot dogs

    • 4 Sausages
    • 4 Hot Dog Rolls
    • Left over Chilli (from the OTT Chilli recipe)
    • Grated cheese
    • American Mustard
    • Ketchup

    For the Beer Onions

    • 2 Small onions sliced into half moons
    • 2tbls olive oil
    • 200mls of beer

    Method

    1

    Set your bbq up for the canyon method, i.e coals on one side and none on the other which creates a cool zone to control flare.

    2

    Grill you sausages until they reach an internal temp of 160F or 72C and are golden brown.

    3

    Heat your chilli in a pot while the sausages are cooking

    4

    To make the beer onions heat the oil in a frying pan and soften the onions slightly, add a little beer and simmer until it evaporates (similar to making a risotto) repeat until all the beer is used up and the onions are soft and sweet.

    5

    Slice the Hot Dog rolls add your sausages and load with your toppings of choice, drizzle with ketchup and American mustard.

    Recipe from Chillin N Grillin NI. Check us out on Facebook: Chillin N Grillin NI or Twitter @grillin_ni or Instagram @alanchristine

    American hot dog

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    Competition Style Pork Spare Ribs

    Competition Style Pork Spare Ribs

    • Prep Time30 min
    • Cook Time4 hr
    • Total Time4 hr 30 min
    • Yield2 Servings
    • Cooking Method
      • Indirect & braise

    Ingredients

    • 1x Rack Pork Spare Ribs, trimmed St. Louis style
    • American style mustard or olive oil.
    • BBQ rubs of your choice, I used a light layer of Meat Church BBQ "Honey Hog Hot" and a top layer of Killer Hogs "THE BBQ RUB"
    • 50g Brown sugar
    • 25g Runny honey
    • 25g Unsalted butter
    • 25g of Kansas City Style BBQ sauce mixed with 25g White wine vinegar.
    • 50g of Kansas City Style BBQ sauce, warmed through at the end of the cook to glaze.
    • Kitchen foil.

    Method

    1

    Allow ribs to reach room temperature.

    2

    Check the ribs and remove and sharp pieces of bone or flappy bits of meat that will burn.

    3

    Remove the membrane off the back side of the ribs, this is easily achieved by sliding a blunt knife under the membrane and pulling off with kitchen paper.

    4

    Apply a small quantity of american style mustard or oil on one side of the ribs.

    5

    Apply a light coat of the first rub, don’t rub the rub in the ribs let it tack up itself.

    6

    Flip the ribs over and repeat.

    7

    When the ribs have tacked up apply the second layer a little heavier, then flip over and do the other side.

    8

    Leave the rubs to do there magic whilst you prepare your Smoker or kettle with a lid, aim for 250 / 275°F (121 / 135°C)

    9

    Put the smoking wood on the coals about two chunks of fruit wood, i prefer apple, pear or cherry.

    10

    After 30 mins lift the lid and quickly spritz the ribs with water, and keep spritzing every 30 mins or so.

    11

    Whilst you are waiting lay 1 large sheet of kitchen foil down and place 50g of sugar 25g of butter in a line down the foil, then drizzle the honey evenly over the sugar and butter.

    12

    At the two hour mark remove the ribs and place meat side down on the sugar, butter and honey, pour the bbq and vinegar over the backside of the ribs straight down the middle.

    13

    Wrap the ribs well making sure the bones dont pop through.

    14

    Return to grill smoker meat side down, check again after a hour, the bones should have about 13mm pull back and the back of the ribs will have degraded. if not cover up and remove when they are.

    15

    When removed open the foil to let out the steam and slow the cooking process down, leave for 15 minutes then discard the foil and juices and pop the ribs back on the smoker or grill and a apply the bbq sauce as a glaze.

    16

    Leave for 15 mins and remove, allow 15 to 20 minutes to relax and enjoy.

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    Competition Style Pork Spare Ribs

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    Jackie Weight Stuffed Double Pork Chop

    Jackie Weight Stuffed Double Pork Chop

    Stuffed Double Pork Chop
    • Prep Time15 min
    • Yield2 Servings
    • Cuisine
      • Mediterranean
    • Course
    • Cooking Method
      • Indirect & Direct

    Ingredients

    • 1 x 2 bone Pork Loin ‘Tomapork’ Chop
    • 100g Chestnut Mushrooms
    • ½ a leek (white part only)
    • 50g Smoked Streaky Bacon
    • ½ teaspoon salt
    • ½ teaspoon ground black pepper
    • ½ teaspoon fennel seeds
    • 2 tablespoons JW Chicken Rub (or rub of your choice)

    Method

    Method

    1

    Finely chop the mushrooms, leek and bacon and fry until cooked through and most of the moisture has evaporated.

    2

    Add the salt, pepper and fennel seeds, mix through. Leave mixture to chill.

    3

    Using a sharp knife, make a pocket in the pork loin chop from the bone side (between the bones), be careful not to go through or make holes.

    4

    Push the chilled filling into the pocket in the pork chop and using some butchers twine tie the bones together, wrapping around the bottom ends of the bones to seal the pocket. Score the fat in a crisscross pattern.

    5

    Sprinkle the outside of the meat on all sides, with JW Chicken Rub, or a rub of your choice.

    6

    Cook over indirect heat (Coals to one side) at 225F until the pork internal temperature measures 60C (ensure you probe the pork meat, not the filling).

    Jackie Weight was the first and to date only non-American to win the coveted overall Grand Champion Title at the Jack Daniels Invitational BBQ Competition (2004) in Lynchburg, Tennessee

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    Stuffed Tomapork Chop

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    BBQ Pork (or Chicken) Souvlaki

    Pork Souvlaki

    BBQ Pork (or Chicken) Souvlaki

    • Prep Time3 hr
    • Cook Time10 min
    • Total Time3 hr 10 min
    • Yield4 Servings

    Ingredients

    For the Pork Souvlaki

    • 1kg pork shoulder, trimmed of all excess fat and sinew, cut into 3cm cubes
    • 4 large green chillies

    For the Marinade

    • Finely grated zest and juice of 1 unwaxed lemon
    • 3 garlic cloves, crushed
    • 2 Tbs finely chopped fresh oregano
    • 2 Tbs olive oil
    • 1 Tbs red wine vinegar
    • 2 tsp dried mint
    • 1 tsp ground cumin
    • 1 tsp chilli flakes
    • 1 tsp fine sea salt

    To Serve

    • Flatbreads
    • Tzatziki
    • 2 ripe tomatoes, finely sliced
    • 2 red onions, finely sliced chips (optional)

    Method

    Preparing the Pork Souvlaki

    1

    Combine the marinade ingredients in a large bowl, add the pork and toss to coat. Cover with clingfilm and chill in the fridge for 2–3 hours or overnight.

    2

    Remove the pork from the fridge 30 minutes before cooking and preheat the barbecue for direct grilling.

    3

    Thread the pork onto skewers and grill for 10–12 minutes until cooked through, turning regularly.

    4

    Grill the chillies alongside the pork until softened and lightly blistered, turning regularly too.

    5

    Remove the pork and chillies from the grill, leaving the pork to rest for 5 minutes.

    6

    To serve, spread a Flatbread with Tzatziki, pile the pork on top and add a grilled chilli, sliced tomatoes, red onion and chips, if you like. Wrap tightly and serve.

    VARIATION: This also works well with chicken – substitute the pork with the same quantity of skinless thigh fillets.

    Recipe kindly supplied from Fire & Smoke by Rich Harris, published by Kyle Books. Photography by Nathan King. Purchase the book from Amazon: http://amzn.eu/iOzoCjD

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    Pork Souvlaki

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    MOINKs (where moo meets oink)

    Moink Balls

    MOINKs (where moo meets oink)

    • Prep Time25 min
    • Cook Time45 min
    • Total Time1 hr 10 min
    • Yield4 Servings

    Ingredients

    For the MOINKs

    • 400g beef mince
    • 12 streaky bacon rashers
    • 1 egg
    • 1 Tbs Worcestershire sauce
    • 50g fresh breadcrumbs
    • 60ml whole milk
    • 1/2 tsp sea salt
    • 1 Tbs dried oregano
    • 1/2 tsp garlic powder
    • 1/2 tsp ground black pepper
    • A pinch of bbq – rub we used “The General” from Angus & Oink
    • BBQ Sauce of your choice

    Method

    Preparing the Moinks

    1

    To make the meatballs combine all the ingredients apart from the bacon and BBQ sauce, make into 12 golf-ball sized meatballs.

    2

    Wrap a rasher of bacon round each meatball and secure with a cocktail stick. Dust with the rub.

    3

    Set up the BBQ to cook indirectly at around 250°F (120°C), these can be done on a tray in the oven.

    4

    Put the moinks on the BBQ and cook for 45 minutes (or until internal temperature is 160°F or 70°C).

    5

    Brush with BBQ sauce and cook for a further 10 minutes to set the glaze.

    Recipe from Chillin N Grillin NI. Check us out on Facebook: Chillin N Grillin NI or Twitter @grillin_ni With thanks to our sponsors Angus & Oink

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    MOINKs (where moo meets oink)

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