Smoky Plank Bacon
by Andrea Alden
Rub bacon with the seasoning mixture
- 1 to 3thick maple, oak, or hickory planks soaked in water for at least an hour
- 3 tbsp. kosher salt
- 2/3 cup Bone Dust BBQ Seasoning
- 1 raw pork belly chunk about 3 lbs.
In a bowl combine kosher salt with ½ cup Bone Dust BBQ Seasoning.
Rinse the pork belly under cold, running water and pat dry with paper towel.
Rub the pork belly with the kosher salt mixture, pressing and rubbing the seasoning firmly into the meat so that it adheres. Place into a glass dish, cover and refrigerate for 2 days allowing the meat to cure in the seasoning.
Preheat the grill to medium heat - around 300°F to 350°F. I used indirect heat, placing the pork on a plank between two lit burners. If you find that the grill gets too hot, use one burner and remember to turn the pork and plank around about half way through the cook. Remove the pork belly from the refrigerator. Rinse under cold, running water and pat dry with paper towel. Sprinkle with remaining Bone Dust BBQ Seasoning. Center the pork belly on the plank.
Place a drip tray under the grids where the pork on a plank will sit to catch the juices as the pork belly bacon-ify-s. (That stuff is liquid gold!) Put the plank on the grill and close the lid. Plank smoke the pork belly for three hours, until an internal temperature of 170°F (76°C) is reached. Check occasionally to see that the plank has not caught on fire and that the pork is smoking nicely. Remove from grill and cool completely. Use a meat slicer for thin strips, or a sharp knife to slice the pork more thickly. This makes about 3 lbs. of bacon.
Slice it as thick
or thin as you like it
Enjoy the bacon
Recipe courtesy of Chef Ted Reader from Napoleon's Everyday Gourmet Grilling Cookbook, Photography by Andrea
This Smoky Plank Bacon recipe originally appeared on the Napoleon Recipe Blog in June of 2011. Since then, I have been making our own household bacon, instead of buying. If this is going to become a habit for you, I would suggest investing in a meat slicer, it will make your life infinitely easier for bacon slicing.
Homemade bacon is far superior to just about anything you can get at the supermarket. It’s definitely healthier from the standpoint that you know what is in it and how it was made. It’s safe to eat after taking it off the grill, and the flavor when you eat it fried for breakfast or add it to pretty much any bacon recipe
we have (which uses homemade bacon) is so much better than you can imagine.