Chipotle Bacon

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5 from 1 vote

This chipotle bacon is sweet yet spicy, the perfect accompaniment to so many dishes or just for a delicious breakfast.

Course Breakfast, Brunch, Side Dish

Cuisine Chinese

Prep Time 5

Cook Time 3

Curing time 7

Total Time 7 3 5

Servings servings

Calories 214kcal

Author Beth Neels

Cost $15

Equipment

Ingredients

2 pound pork belly skin removed
2 tablespoons coarse kosher salt or sea salt
2 teaspoons black pepper
2 tablespoons brown sugar
3 tablespoon Morton’s® Tender Quick®
1/4 cup honey
2 tablespoons Chipotle in adobo sauce plus 1-2 peppers
1 tablespoon raspberry powder or substitute 2 tablespoons raspberry jam

US Customary - Metric

Instructions

Remove stem from peppers. Roughly chop and add to small food processor with the sauce. Plus until smooth.
Mix dry ingredients in medium bowl.
2 tablespoons coarse kosher salt or sea salt, 2 teaspoons black pepper, 2 tablespoons brown sugar, 3 tablespoon Morton’s® Tender Quick®
Add honey, chipotle and raspberry jam, if you are using jam, instead of powder. Mix well into a paste.
1/4 cup honey, 2 tablespoons Chipotle in adobo sauce, 1 tablespoon raspberry powder
Rub the cure all over the pork belly. Add to a large storage bag.
2 pound pork belly
Place in large plastic bag and seal.
Place bag in container, in case of drips.
Turn bag once per day for 7 days.
After 7 days, remove cured bacon from bag. Rinse all of the salt off, very well. (Failure to rinse thoroughly will result in salty bacon.)
Dry meat on both side thoroughly with paper towel. Allow to air dry for a few hours in refrigerator. Place meat on rack and suspend rack over a container to contain drips.
Heat smoker to 200°F. Use apple, cherry or hickory wood to smoke. Smoke for about 3 hours, until internal temperature reaches 150°F.
Slice or cut into lardons and freeze until use.
To cook bacon, cook in your preferred method. Pan fried, oven baked or even in your air fryer.

Notes

DO NOT use the quantities in this recipe for curing salt, unless you are specifically using Tender Quick curing salt! Refer to the instructions on the package of curing salt that you are using!

Use a high quality meat probe to monitor temperature of pork while smoking. We love our MeatStick 4x.

Bacon will last in the refrigerator approximately 7 days.

For longer storage, slice and freeze, until ready to use.

Rinsing all of the exterior salt from the meat is crucial! Do not skip this step!

If you have friends and family that like mild heat, use one pepper, with the seeds. For those who like a little more spicy foods, use 2 or even 3 peppers, where ever your particular preference lies.

Nutrition