I have wanted a Weber for a couple of years now. I have very fond memories of incredibly moist, flavoursome roasts with family friends who truly mastered the art of the Weber. They would even bake desert in the Weber, I remember some incredible upside down cakes. Anyway, I have a very small apartment with a very small balcony, so I couldn’t have anything too wide, but the baby Weber wouldn’t even have enough room to roast a chicken. Imagine my joy, when I saw the Weber smoker that is tall enough to roast anything I would like, not too deep for my confined abode, AND I’D BE ABLE TO SMOKE ANYTHING I LIKED!!!!!!!!! Imagine, I could make my own bacon! I lay-byed the fabulous elongated orb that looks like a black R2-D2, and dreamed and drooled about homemade bacon.
Last week I purchased a middle of free range pork from my favourite supplier at the farmers market and dry-cured it in rock salt, molasses and brown sugar. With the pork curing slowly in the fridge, we picked up the smoker before work on Friday morning. I WAS SO EXCITED! Today, I have spent the day setting up the smoker, and the bacon is smoking away nicely in thick hickory smoke. It’s amazing the changes that can be induced in a single product, first turning a piece of pork into dry cured meat, then turning cured meat into bacon.
|3-4||kg||free range pork middle|
|1||cup||pink rock salt|
If you can find a ziplock bag large enough to hold the pork, use a zip lock bag for this process. If not, chose a ceramic or plastic receptacle large enough to hold the pork (I used a ceramic baking dish). Spread the pork with molasses. Scatter half the salt and brown sugar on the bottom of your receptacle. Lay the pork on top and press into the salt. Lay the remaining salt and sugar on top of the pork. Cover and refrigerate for a week. Turn the meat after a few days to ensure the pork cures evenly. When you are ready to smoke the pork, remove from the fridge and rinse thoroughly.
Follow the instructions of your smoker to light coals and heat the smoker. Smoke the pork for 3-4 hours with hickory wood chips at 100-120oC. Cool. Slice and enjoy!