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.

Course Side

Cuisine American

Keyword bacon, homemade, spicy

Prep Time 7

Cook Time 2

Total Time 7 2

Servings pound

Calories 4723kcal

Author Based on a recipe from Amazing Ribs

Equipment

Mixing Bowl

Ingredients

2 pounds pork belly skin removed
3 teaspoons Kosher salt
½ teaspoon Pink Curing Salt
3 teaspoons fresh ground black pepper
6 tablespoons Sriracha or more
½ 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

Scale the recipe for your pork belly. The recipe is for a 2 pound belly.

Nutrition