You light one end of it with a propane torch, (you can see me doing it in this post’s video), and the hickory sawdust pellets will slowly burn, their smoke filling the chamber of your grill, gently smoking the meat. This fine gadget is called the A-MAZE-N, and it’s a smoke maze. I’ve linked the product below the rub recipe, as well. No WONDER we think it smells so good!!!Ī-MAZE-N Smoke Maze, filled with hickory wood pellets, that will slowly burn throughout the entire smoking process.
Bacon contains around 150 different aromatic/flavor compounds. While the meat is being cured, various flavor compounds begin to develop. This mixture is rubbed on the exterior of whatever meat is being cured, and is left on for at least a week, or two. A dry cure is a mixture of salt, sodium nitrite (which is also called curing salt), sugar, and whatever spices the recipe developer has chosen. What is Dry Cure?ĭry cure is basically a blend of spices that is also called a rub. It also restructures the muscle fiber of the meat, giving it greater intensity in flavor. Salt basically dehydrates them, thus preserving the meat. Harmful microbes, bacteria and mold, things that cause meat to rot, need water to live. Curing bacon means to preserve something, with salt. If you’re going to be curing a smaller slab of pork belly, you’ll need to adjust the dry cure recipe accordingly.įirst, let’s demystify the process of curing bacon by defining the word “cure”. Perfect for curing and freezing purposes, since it prevents any juices from leaking out during the curing process, and any ice crystals from getting in during the freezing process. (For the uninitiated, Food Saver is a device that vacuum packs and seals foods. We divide ours into 3 different slabs, since a 3 pound slab fits nicely into a Food Saver bag. It’s generally sold in slabs that weigh around 9 pounds. Since it comes from Costco, of course, you’d expect to buy it in quantity but that works out perfectly for this process. Pork belly used to be kind of hard to find at regular grocery stores, but now that Costco is around, we buy ours, there. slab of pork belly, portioned into 3 slabs.
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