Big Kahuna Bacon
Breakfast or dinner, this homemade bacon will have everyone coming back for seconds! Pineapple Teriyaki bacon made with our Big Kahuna rub!
This tasteful bacon will enrich any of your recipes, whether that is bacon wrapped pork tenderloin, bacon cheeseburgers, or stuffed bacon wrapped chicken.
Homemade Pineapple Teriyaki Bacon
Rated 5.0 stars by 1 users
Category
Pork
Servings
6
Cook Time
2
Author:
PS Seasoning
Breakfast or dinner, this homemade bacon will have everyone coming back for seconds! Pineapple Teriyaki bacon made with our Big Kahuna rub!
Ingredients
- 4 LB – Pork Belly
-
¾ C – Big Kahuna Pineapple Teriyaki Rub
-
½ C – Kosher Salt
-
1 T – Pink Cure
-
¾ C – Big Kahuna Pineapple Teriyaki Rub (topical for smoking day)
Directions
- Start the dry brine.
- Trim the pork belly slightly to even the structure if needed.
- Combine the seasoning and salts and rub into the meat.
- Place in a large ziplock bag, with excess seasoning, and remove as much air as possible. Place in a tray and put in the fridge for 7 days. Flip the meat every day.
- On day 7, remove from the bag and rinse off excess rub. Place on a rack lined tray and place back in the fridge. Allow to sit for 24 hours.
- Smoking day!
- Preheat smoker to 225.
- Season the pork belly generously with Big Kahuna and set the meat out for 1 hour before smoking.
- Place in the smoker for 2-3 hours or until the internal temp reaches 155 degrees.
- Rest the bacon at room temperature for 45 minutes before placing in the fridge overnight to completely cool.
- Slice, fry and enjoy!