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Chef Britt brings home the bacon by showing you exactly how to cure and smoke pork belly entirely from scratch!

Smokehouse Bacon

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Ingredients

For the cure (dry rub):

• 3 oz LEM Cure


• 28 oz Jacobsen Salt Co. Pure Kosher Sea Salt


• 17 oz Brown Sugar

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Instructions

• Using a scale, weigh the ingredients accordingly and mix together kosher salt, brown sugar, and LEM Cure thoroughly to make the cure mixture. The quantities specified in this recipe is enough to cure roughly 56 lbs of pork belly. Simply dividing each quantity in half will yield enough mixture to cure approximately 28 lbs of raw pork belly.


• Wash belly with warm water and dry. Pierce the fat (skin) side with the tip of a paring knife. This will allow the cure mixture to penetrate the pork faster. If the skin is present on your pork belly, leave it on for the entire process of curing and smoking.


• Using a scale, get the total weight of the pork belly. Then calculate 24 grams of the cure for each pound of belly you have. For instance: a 5 lb. belly will need 120 grams of cure.


• Rub the bellies with the cure mix, making sure to cover all areas. Stack the bellies skin-side down in covered plastic or stainless-steel non-reactive containers.


• Refrigerate the pork covered for 7-10 days to cure. Overhaul every other day by re-rubbing them with the liquid that is released from the curing process. Rotate as needed.


• Rinse the bellies in slightly warm water. Soak in fresh warm water for 30 minutes and blot dry. Place the bellies on a wire rack over a sheet pan and refrigerate them uncovered for 12-18 hours to air-dry and form a pellicle.


• Set your Yoder Smokers Ys640s Pellet Smoker to 200℉ and hot-smoke the bellies until they reach an internal temperature between 150-160℉. If skin is present on your pork belly, removing the skin should be done immediately after smoking.


• Allow the bellies to cool before slicing/cutting the slab as needed for grilling, sauteing, or baking.


• The bacon may be wrapped and refrigerated for up to 2 weeks, or frozen for 2 months before use.

Carbonara is one of the easiest and tastiest dishes that can be quickly prepared for a perfect weeknight meal!







This Carbonara Bucatini recipe keeps it pretty simple, featuring our homemade smoked bacon, two of our favorite Italian cheeses and the thick and filling bucatini noodles. Whether you want to throw in some broccoli, asparagus or spinach right into the pasta, serve it with a salad on the side or just keep it simple, the results are tasty every time!



It all starts with Chef Britt's cured and smoked bacon. Traditionally Carbonara is made with guanciale or pancetta, both of which are cured cuts of pork from Italy. Bacon makes for a great substitution!



While spaghetti may be the most popular pasta for Carbonara, my personal favorite is Bucatini. Bucatini is a thicker pasta, similar in shape to spaghetti, but hollowed out in the center.



The eggs and cheeses create the sauce that Carbonara is known for. The eggs thicken the sauce, adding richness, while the cheeses define the flavor. You will typically find Pecorino Romano, Parmigiano-Reggiano or a combination of the two cheeses in Carbonara. We snuck in a Pecorino Tartufo with little bits of black truffle worked into the cheese to really bump up the flavor!



As the egg and cheese mixture combines with the bacon fat and is worked into the warm pasta it forms the sauce that coats the bucatini, creating the magic that is Carbonara!

Carbonara Bucatini

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Ingredients

• 4 oz bacon lardons


• 8 oz bucatini pasta


• 2 tbsp Jacobsen Salt Co. Kosher Sea Salt


• 1 1/2 oz pecorino tartufo (truffle)


• 1 1/2 oz Parmigiano Reggiano


• 2 eggs


• 1 egg yolk


• Black pepper


• 1/4-1/2 cup pasta water

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Instructions

Place the bacon in a cold Lodge 12” Cast Iron Skillet. Beginning rendering the bacon over medium heat, stirring occasionally. When the bacon is beginning to crisp, turn off the heat.

Bring a medium pot of water to a boil. Add the Jacobsen Salt Co. Kosher Sea Salt. Add the bucatini pasta to the boiling water and cook to al dente, about 7 minutes. The pasta should be cooked but still have some bite to it.

Remove the pasta from the water with tongs and transfer directly to the Lodge Cast Iron Skillet with the bacon and bacon fat. Toss the pasta in the bacon fat to coat the noodles.

Combine the cheeses with the eggs and yolk and mix well with a fork. Season the mixture generously fresh ground black pepper.

You might also enjoy: Bacon & Asparagus Pasta Salad

Transfer the egg and cheese mixture to the pasta and toss to coat. Thin with reserved pasta water, as needed.

Taste the Carbonara Bucatini and adjust seasonings as needed.

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Chef Tom fires up the Kamado Joe for this smoked Pork Belly Banh Mi with scratch made pickled daikon & carrots, fresh cilantro and jalapeños stuffed into a baguette spread with Sriracha mayo. Your taste buds will thank you!

Pork Belly Banh Mi

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4 servings

Ingredients

• 2 lb pork belly, skin off, sliced into 2” strips


• Dizzy Pig Pineapple Head


• Baguettes


• 1 cup cilantro leaves


• 1/2 cup cumcumber, sliced


• 1/2 cup jalapeño, sliced

For the marinade:

• 1 cup Kim’s Asian BBQ Sauce


• 1/2 cup soy sauce


• 1/4 cup fish sauce


• Juice of 1 lime

For the Pickled Carrot & Daikon: (12 servings)

• 4 oz carrots, peeled, julienned


• 4 oz daikon, peeled, julienned


• 2/3 cup warm water


• 2/3 cup rice vinegar


• 2 tbsp sugar


• 2 tsp Jacobsen Salt Co. Kosher Sea Salt

For the Sriracha Mayo:

• 1/2 cup Kewpie Mayonaisse


• 1 tbsp Sriracha

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Instructions

To make the marinade, combine the Kim’s Asian BBQ Sauce, soy sauce, fish sauce and lime juice and whisk well to combine. Place the pork belly in a large zip-top bag. Pour the marinade over the pork. Squeeze the air out of the bag and massage the marinade into the pork. Transfer to the refrigerator and marinate overnight.

To make the pickled carrot and daikon, whisk the salt and sugar into the warm water until dissolved. Add the rice vinegar. Pour the pickling liquid over the carrots and daikon, in a sealable container. Make sure the carrots and daikon are totally submerged. Cover. Refrigerate overnight before using.

Preheat your Kamado Joe Classic II to 300ºF, set up for smoking. Place a fist sized chunk of pecan wood on the coal bed.

Remove the pork from the marinade. Remove most excess marinade from the surface. Season with Dizzy Pig Pineapple Head. Transfer to the grill.

Smoker the pork belly strips until they reach an internal temperature of 200ºF, about 1.5- 2 hours. Remove from the grill and rest 10 minutes before slicing into 1/4”-1/2” strips.

Combine the ingredients for the Sriracha mayo and mix well.

To assemble the Pork Belly Banh Mi sandwiches, slice the baguette open horizontally, leaving the bun hinged (attached on one side). Spread the Sriracha mayo on the top and bottom buns. Cover the bottom bun with cilantro leaves. Lay out slices of cucumber on top of the cilantro. Lay out strips of pork belly over the cucumber. Top the pork with the sliced jalapeños and pickled carrots and daikon. Close the bun around the fillings.

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Chef Britt shows you how to make bacon fat flour tortillas by hand, without having to knead for long periods of time. This is a great utilization for any rendered fat you've been saving! And after you learn this recipe, you'll never want a store-bought tortilla ever again.

Bacon Fat Tortillas 

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Yields approximately 20 fajita-sized tortillas, 10 burrito-sized tortillas, or 30 small taco tortillas

Ingredients

• 600 grams (about 4 cups) unbleached all-purpose flour


• 350 grams (about 1 1/2 cups) warm water


• 10 grams (about 1 tablespoon) Jacobsen Pure Kosher Sea Salt


• 113 grams (1/2 cup) melted bacon fat, duck fat, lard, or rendered animal fat of your choice

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Instructions

• Melt your fat in warm water. Combine liquids with flour and salt in a large bowl and mix with a spatula or spoon until no dry patches are present. Cover and let rest for 10 minutes.


• After that initial ten minutes, give it a few kneads until it is slightly smoother in appearance. Let rest covered for another ten minutes and knead a few times again until pillowy and smooth in texture. (It shouldn't take long at all.)


• Cover one more time and let rest for at least 30 minutes before scaling into 50-gram portions. As an option, you can keep them covered and resting at room temperature for much longer if you prefer.


• Round out your dough portions and allow to bench rest for 15 minutes, covered. Use this downtime to preheat a dry cast-iron skillet over medium heat. Surface temperature should read about 350°F-400°F.


• Using a rolling pin and a well-floured surface, roll out your dough balls to your preferred thickness, but thinner is often preferred, about 1/8" thick or less.


• Dust off any excess flour from the tortilla using a pastry brush and immediately cook on the hot, dry cast-iron skillet.


• These should cook up relatively fast, with some characteristic air pockets that balloon after 20-30 seconds have elapsed. Cook for about 30 seconds on each side. From here they are ready to serve, or to be held for further use.

**Recipe Notes**

This recipe utilizes the theory of autolyze: a process where the dough is allowed to rest after the initial mixing to encourage hydration of the flour, which will in turn naturally release enzymes and develop the gluten bonds to form without any unnecessary kneading.

For burrito-sized tortillas, portion out 100-gram dough balls. For street taco-sized, portion 35-gram dough balls.


 

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Chef Britt continues her side series where she shows you her take on corn spoonbread with tasty add-ins such as wild rice, bacon and hatch chiles!



BUY all featured flavors and tools for this recipe HERE!

Corn & Wild Rice Spoonbread

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Yield 8-10 servings

Ingredients

• ⅓ Cup Wild Rice


• 1 Cup Water


• 4 oz Bacon, cooked, diced


• 1 small shallot, minced


• 2 eggs, beaten lightly


• 1 can Creamed corn


• ¾ Cup 505 Hatch Chiles


• 1 Cup Sour Cream


• 1 box Jiffy Cornbread Mix

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Instructions

Preheat your YS640s to 325 degrees F.

Prepare the wild rice. First, you will rinse 1/3 cup wild rice with hot water 3 times, then combine with one cup of water in a pot. Bring to a boil, then reduce to a low simmer, and cover. Cook for 30 minutes, or until tender, with the husk being "al dente." Drain excess water (if any) and allow rice to cool.

Cook bacon until crispy and chop into bits. Mince shallot. Reserve bacon and shallot alongside the rice.

Beat eggs, and whisk together with creamed corn, 505 hatch chiles, and sour cream.

Whisk in cornbread mix into the wet mixture. Finish by adding cooked wild rice, chopped bacon bits, and minced shallot.

Place mixture into a 2-quart baking dish and bake for approximately 35-45 minutes or until the edges have slightly risen and the center has a tight jiggle.

Cool slightly to set before serving.

You might also enjoy: Barbecue Smoked Carrots

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The BLT is a classic sandwich, and for good reason. It's a beautifully balanced combination of smoky, salty, fresh, tender and crunchy. But sometimes we just can't leave well enough alone, so we're taking the BLT to the next level. This is the Smoked Pork Belly BBQ BLT, cooked entirely on the new Yoder Smokers YS640s Pellet Grill!

Smoked Pork Belly BBQ BLT Recipe

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Ingredients

• One 2 & 1/2 lb skin off pork belly


• Big Rick’s Jalapeño Honey Mustard


• R Butts R Smokin’ Honey Chipotle BBQ Rub


• Big Rick’s Original BBQ Sauce


• Butter


• Sourdough bread


• Mayonnaise


• Green leaf lettuce


• Heirloom tomatoes

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Instructions:

Preheat your Yoder Smokers YS640s Pellet Grill to 275ºF, set up for smoking. Install the Yoder Smokers Griddle on the bottom left side of the grill.

Spread a thin layer of Big Rick’s Jalapeño Honey Mustard all over the pork belly. Season generously with R Butts R Smokin’ Honey Chipotle BBQ Rub. Allow the rub to set up until the entire surface of the belly is wet in appearance, about 5 minutes.

Smoke the pork belly on the second shelf until the internal temperature reaches 195ºF in the deepest part of the meat (not just the fat) of the belly, about five and half hours. Remove from the grill and rest 10 minutes.

Increase the temperature of the grill to 425ºF. While the grill warms up, slice 1/2” thick slices of the pork belly.

When the grill comes up to temperature, melt a few tablespoons of butter on the griddle and place the bread on top of the melted butter. Toast the bread on one side and remove from the griddle.

You might also enjoy: Grilled Chicken Sandwich

While toasting the bread, place pork belly slices on the griddle and crisp on each side. After flipping the sliced belly, brush the top side with a generous amount of Big Rick’s Original BBQ Sauce. Remove from the grill.

Build the sandwiches, spreading the bottom slice of bread with mayo. Top that with the green leaf lettuce, then slices of tomato, pork belly and top slice of bread.

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Porchetta is an Italian classic, and for good reason! This savory, juicy, delicious cut of meat is the stuff pork lover's dreams are made of! Fire up the Yoder Smokers Pellet Grill, it's Grilled Porchetta time!

Grilled Porchetta

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Ingredients

• 14 lb porchetta roast (belly and pork loin attached)


• Saica Sicilian Extra Virgin Olive Oil


• Cattleman’s Grill Italiano Seasoning


• fresh ground black pepper


• 1/2 cup minced garlic


• 1/2 cup minced rosemary


• zest of 2 lemons


• Noble Saltworks Pecan Smoked Flaked Finishing Salt


• 1 quart vegetable oil

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Instructions

Preheat your Yoder Smokers YS640 Pellet Grill to 400ºF.

Rub a layer of Saica Sicilian Extra Virgin Olive Oil over the meat surfaces of the porchetta. Season with Cattleman’s Grill Italiano Seasoning and fresh ground black pepper. Spread the minced garlic all over the meat. Sprinkle the minced rosemary and lemon zest over the surface.

Starting at the loin, roll the porchetta up. Tie butchers twine around the porchetta to hold everything together. Score the skin with a sharp knife. Rub Noble Saltworks Pecan Smoked Flaked Finishing Salt into the skin and score marks.

Place the tied up porchetta on a wire rack over a sheet pan. This will catch the fat as it drips out of the roast, and prevent a possible grease fire in the grill. Transfer the pan to the main cooking grate of the grill.

Cook the porchetta until the internal temperature reaches 145ºF in the center, about 3 hours. Remove from the grill.

Heat the quart of vegetable oil to 400ºF. Carefully ladle the hot oil over the surface of the roast, crisping the skin. Be careful not to overflow the sheet pan.

Let the porchetta rest for 30 minutes before slicing.

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Here's a recipe that brings together succulent smoky pork belly and the crispy fried goodness of all of the other state fair favorite foods. These smoked Pork Belly Corn Fritters are nearly impossible to stop eating, so make sure you've got plenty to go 'round!

Pork Belly Corn Fritters

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Ingredients

• 2.5 lb slab of pork belly, sliced into 1.5” strips


• House of Q Slow Smoke Gold Mustard BBQ Sauce


• Killer Hogs Hot BBQ Rub


• 2 quarts vegetable oil, for frying


• Firebug Mild Grillin’ Sauce

For the corn fritter batter:

• 1 2/3 cup all purpose flour


• 1 1/3 cup corn meal


• 2 tbsp Killer Hogs Hot BBQ Rub


• 1 1/2 tsp baking powder


• 1/2 tsp baking soda


• 1 cup buttermilk


• 1 cup creamed corn, pureed


• 1 cup Boulevard Brewing Co. Tank 7 Farmhouse Ale

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Instructions

Preheat your Yoder Smokers YS640 Pellet Grill to 225ºF, set up for smoking.

Slather the strips of pork belly with a thin layer of House of Q Slow Smoke Gold Mustard BBQ Sauce. Season all surfaces with Killer Hogs Hot BBQ Rub.

Spread out the strips of pork belly on the second shelf of the smoker. Smoke for about 6 hours until very tender when probed, roughly 210ºF internal temperature. Remove from the grill and rest 10 minutes.

In a Lodge 7 Quart Dutch Oven, preheat the 2 quarts of oil to 375ºF.

Combine all fritter batter ingredients in a mixing bowl and whisk to combine.

You might also enjoy: Beer Battered Smoked Sausage Corn Dogs

Slice the strips of pork belly into two-bite portions. Dip each pork bite in the batter, then drop directly into the hot oil. Cook until golden brown for about 2 minutes, turning with a slotted spoon half way through, until golden brown in color. Remove from the oil and drain on paper towels.

Serve hot with Firebug Mild Grillin’ Sauce, for dipping.

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Smoked pork belly is an incredibly succulent cut of meat, packed with tons of flavor, with the proper preparation. The perfect compliment to the velvety mouth feel of pork belly is a bright, sweet and tangy Grilled Pineapple Pico de Gallo, so that's what we're bringing to you! Check out this summer-time crowd pleaser, and whip up your own Smoked Pork Belly with Grilled Pineapple Pico!

Smoked Pork Belly with Grilled Pineapple Pico de Gallo

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Ingredients

• 4-5 lb slab pork belly


• Oakridge BBQ Smokey Chile Lime Seasoning


• Cattleman’s Grill 8 Second Ride Carne Asada Seasoning

For the Grilled Pineapple Pico de Gallo:

• 1 lb heirloom tomatoes, small dice


• 4 (1/2” thick) pineapple slices


• 3/4 cup (4 oz) red onion, minced


• 3/4 cup cilantro, minced


• 1/2 cup jalapeno, minced


• 1/4 cup lime juice


• 2 tsp Greenade Tangy Green Chile Sauce


• Noble Saltworks Smoked Finishing Salt

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Instructions

Preheat your Yoder Smokers YS640 Pellet Grill to 225ºF, set up for smoking.

Score the fat cap side of the slab of bacon. Rub all surfaces with a thin layer of binder, like the Greenade Tangy Green Chile Sauce (or oil, mustard, etc.). Season liberally with Oakridge BBQ Smokey Chile Lime Seasoning.

When the seasoning on the pork belly appears wet, transfer the belly to the second shelf of the smoker. Smoke until a bark is formed and the desired mahogany red/brown color is achieved, about 5 hours.

Remove the pork belly from the grill and place on top of two sheets of foil large enough to wrap the belly. Season the belly with the Cattleman’s Grill 8 Second Ride Carne Asada Seasoning. Liberally for added heat spice, or less for a milder finish. Wrap the slab as tight as possible with the two sheets of foil.

Return the belly to the second shelf of the smoker and increase the temperature to 325ºF. Continue cooking until the belly is very tender and offers little resistance when probed. The internal temperature will be in the 205ºF-210ºF range. Remove from the grill. Let rest wrapped in the foil.

You might also enjoy: Brisket Tacos with Smoked Salsa

To make the Grilled Pineapple Pico, remove the second shelf from the grill, as well as the hatch door from the two piece diffuser (or the entire one piece diffuser). Increase the temperature to 425ºF. Grill the pineapple slices over direct heat, with the door open, until charred to desired doneness. Remove from the grill and prepare the rest of the pico.

Combine remaining pico ingredients in a mixing bowl. Dice the pineapple and add to the salsa. Taste and adjust seasonings, as needed.

Slice the pork and serve topped with the Grilled Pineapple Pico de Gallo.

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Pork Belly Burnt Ends are quickly becoming a new barbecue classic. Of course, these are modeled after the burnt ends from the point meat of the brisket, but they stand alone as an incredibly tasty presentation of the pork belly. This one is great year round, whether it's for game day snacks, summertime BBQs or holiday parties, and is really simple to prepare!

Pork Belly Burnt Ends Recipe

Ingredients

• 5 lb pork belly


• R Butts R Smokin’ Ozark Heat BBQ Rub

For the wrap:

• 1/2 cup Apple Juice


• 3 tbsp Kansas Wildflower Honey

For the glaze:

• House of Q Apple Butter BBQ Sauce


• 3 tbsp wildflower honey

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Instructions

Preheat your Yoder Smokers YS640 Pellet Grill to 250ºF.

Slice the pork belly into 2” cubes. Rub the cubes with a light coat of oil. Season with the R Butts R Smokin’ Ozark Heat BBQ Rub. Place the pork cubes on a jerky rack and transfer to the smoker, leaving space around each cube. Smoke until a mahogany brown bark is formed on the outside, about 3 hours.

Remove the pork cubes from the grill. Transfer the pork to a sheet of foil, laid out in a single layer. Pour the apple juice and 3 tablespoons honey over the pork. Wrap tightly with the foil. Return the foil to the smoker.

You might also like: Barbecue Double Pork Belly Sandwich

Increase the grill temperature to 300ºF. Continue cooking until the cubes are very tender, nearly falling apart, about 45 minutes. The internal temperature will be around 205ºF-210ºF.

Open the foil packet. Pour about 1/2 cup House of Q Apple Butter BBQ Sauce over the pork burnt ends. Drizzle the remaining 3 tbsp Kansas Wildflower Honey over the top as well. Toss gently to coat. Return to the grill and cook until the sauce is tacky, about 15-20 minutes.

Remove from the smoker and serve warm.