I’ve been really enjoying making bacon at home. It has turned out to be much easier than I ever imagined, and definitely tastier than I ever dreamed. Although the process takes over a week, it’s so easy you won’t even notice it. I started by making applewood maple bacon, and have since expanded my bacon horizons, including making this great Sriracha bacon.
This bacon isn’t overly spicy, so don’t fear the Sriracha. Sriracha has such a great flavor, and it really isn’t overwhelmingly hot (well, to me at least). The bacon definitely has Sriracha flavor, and color. Add more Sriracha to the recipe if you want it spicier, but I felt the amount I used was just perfect for us.
Sriracha bacon is absolutely fantastic. Not only on burgers, but also on BLT sandwiches. Or for breakfast. Heck, just grab a piece and eat it as a snack.
Also try my black pepper bacon and my chipotle bacon.
Sriracha Bacon
Ingredients
- 2 pounds pork belly skin removed
- 3 teaspoons Kosher salt
- 1/2 teaspoon Pink Curing Salt #1
- 3 teaspoons ground black pepper
- 6 tablespoons Sriracha or more
- 1/2 cup cold water
Instructions
- Put the belly into a large resealable bag.
- Whisk together the remaining ingredients in a medium bowl. Add to the baggie.
- Seal the bag, trying to remove as much air as possible. Place in to a deep flat pan (in case the bag leaks) in the fridge for 7 days, flipping over twice a day.
- The day you are ready to smoke, fire up your smoker for 225 F cooking over a light wood such as apple.
- Remove belly from the bag and rinse well with cold water.
- Place belly onto smoker and smoke for 1 1/2-2 hours or until the meat reaches 150 F.
- Remove belly from smoker and let cool slightly before placing in the fridge for an hour.
- Slice bacon as desired. Bake, pan fry, or use however you wish!
- Store smoked bacon in a plastic bag or container in the fridge for up to 2 weeks.
Notes
Nutrition
Nutritional values are approximate.