PK Grills Original PK, Owner'S Handbook Manual

Page: 15 / 22

ORIGINAL PK | OWNER’S GUIDE
15
R E C I P E S
SMOKED BACON
Recipe by Jess Pryles of jesspryles.com
1) CURING. To start, cure the belly. In a small bowl, combine the pepper, sugar,
paprika, salt & curing salt. Place belly on a foil lined tray and pat dry with paper
towels. Using half of the cure mix, sprinkle evenly over the surface of the belly,
and rub in gently. Turn over and repeat on other side with remaining mix. Place
the entire belly and curing mix into a large zip top bag and place in refrigerator
for 7 days. Each day the belly should be flipped onto the other side, and the
contents (which will transform to a liquid) should be massaged around.
2) WAITING . After 7 days, remove from the bag and rinse under water. Pat dry with
paper towels, and place back in fridge uncovered (on a rack over a pan to catch
any drips) for 24 hours.
3) GRILLING.
Prepare your PK Grill for indirect two-zone cooking (see page 3).
Place a foil tray of water on the left hand side of the lower grate, and about 8-10
ashed briquettes on the right hand side. Ensure the opening of the top grate is
over the coals so you can replenish with ease. Close all vents 2/3rds closed,
place 1 chunk of wood on the coals, and place the belly on the upper grate above
the water pan, then close the Top Cast. Check the fire every 30 minutes or so,
adding more lit briquettes and wood chunks as needed. The temperature should
not exceed 200f. Smoke for approximately three hours, or until the internal
temp reaches 150f.
4) STORAGE. Store bacon in an airtight plastic bag or container in refrigerator for
up to a week, cutting and cooking as required.
INGREDIENTS
3lb skinless, boneless pork belly
3 tablespoons kosher salt
1/3 cup white sugar
2 tablespoons pepper
2 teaspoons paprika
1 teaspoon pink curing salt (aka Prague Powder #1)
Wood chunks, such as Apple or Hickory.
PREPARATION TIME
Seven Days,
Three Hours and
Worth the Wait!
VISIT PKGRILLS.COM FOR MORE RECIPES