Not as difficult as you may think...
We can all relate to the sensation that occurs in our brains when we the aroma of sizzling bacon passes by our nostrils. Well, this recipe magnifies that sensation 10 fold. This procedure may appear to be complicated but actually is very simple. It does require a little time and patience but the results will blow you away. I can't wait for the next time I can go out and bag another wild boar!
Be aware... this recipe may result in a hostile take over by your neighbors!
Hickory, Honey & Juniper Berry Smoked Wild Boar Bacon Recipe
- 2 - 3-3 1/2 lb slabs of boar belly meat
- 3/4 cup kosher salt
- 3 tsp instacure #1
- 3 tbsp WildEats Juniperbery & Peppercorn Rub (plus a little more for dusting after the curing process is done)
- 1/2 cup honey (slightly warmed)
- Smoker (I use a Camp Chef® smoker)
- 2-3 pounds of hickory chunks
- 2-3 lbs apple wood chunks
Mix all the dry ingredients. Lay the boar bellies out on sheets of plastic wrap. Generously rub both sides of the boar bellies with the cure. Take the honey and evenly pour over the bellies, spread this out evenly on both sides. Wrap each belly separately with plastic wrap and place them on sheet pans. Place them into a refrigerator for 6 days. Turning over each day.
When the curing is completed, remove the bellies from the wrapping. Rinse with cold water and allow to dry at room temperature for about 30 minutes.
Preheat the smoker to 135 F. Presoak the chips in water for 30 minutes before adding the chips. Place the bellies on the rack. Continue to smoke adding wood as needed. This should take about 4-5 hours.
The internal temperature of the bacon needs to reach 128F.
You can also use this cure and smoking method for preparing smoked ham hocks as well.
Refrigerate overnight and either slice it up for frying or wrap in plastic wrap for storage in the freezer.
