Momo’s Bacon
Yes, our mix is vegan until you add bacon lol. #justaddbacon Here piggy piggy! 🐖 Chef Garrett takes us through his process of making Momo’s Bacon! This recipe takes a week, so plan ahead for your next special breakfast or brunch get together. Share or Save this to come back to this later, and tell your bacon loving friends about it! Momo’s is Perfect for any occasion and the day after! 🥓 #momosmicheladamix #bacon #brunch #sundayfunday #weekendwarrior #bestmichelada #morethanamix #tomatofree
WHAT YOU NEED
2 tbsp Momo’s Michelada mix
2-3 lb. Pork belly
1/3 cup white sugar
2 tbsp kosher salt
2 tbsp pink himalayan salt
½ tbsp paprika
2 tbsp ground black pepper
COOKING METHOD
You can use an oven for this, but I recommend using a smoker, use apple chips.
HOW ITS DONE
Wash off pork belly and pat completely dry. Place on some aluminum foil and set aside.
Combine sugar, salt, paprika, ground pepper, and momo’s in a bowl and mix(I used too much paprika).
Apply the rub to the pork belly, coating on all sides. Place in a ziplock bag, make sure it is airtight. Place in the refrigerator for 5-7 days. Flip the pork belly over once a day while curing to ensure an even cure. After 7 days, remove the pork belly, wash off the rub under the sink and set on a drying rack in the refrigerator for atleast 12 hours.
Preheat your smoker or oven to 200 degrees, set the pork belly directly on the grates(do not place directly on oven grates) for 3 hours, or until 155 degrees internal. Remove and return to a washed drying rack, refrigerate for 6+ hours to let the pork belly cool.
Cut your pork belly into thin slices and cook in a frying pan or the oven until your desired doneness for bacon. I like crispy!
Rating: 9/10
Difficulty: 9/10
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