Jamoca Chili cured Bacon

Ingredients:  

Method:  

  • Mix together syrup and bourbon
  • Place belly in a large air tight bin and rub the belly with wet ingredients 
  • Mix dry ingredients together in seprate bowl
  • Rub the belly on both sides and place the lid on top
  • Place the belly in your refrigerator and store for 7-12 days flipping daily and rubbing with purge till firm
  • Remove belly from cure and rinse well!
  • Place belly on a wire rack ontop of a sheet pan in your fridge(with a fan blowing on it at least over night* (24 hrs -48 is best!)
  • Smoke at 225 for 2hrs till 150f and firm!
  • Slice as thick or as thin as you like, for easier slicing freeze partialy. 

*The fan is optional but does create the best overall results.