I am talking pork bacon, but you could make other bacons probably with this spice recipe as long as you have enough fat and you're not trying it with some sort of turkey tenderloin or other non-bacon-like substance.
There's some fun aromas in this recipe and I absolutely credit Fatty Crab/Cue dude, Zak Palaccio, though I did mess with the levels a teensie bit and added Aleppo Pepper.
Fennel, Coriander, Chili Bacon
- 1 oz. coriander seed
- 1/2 oz fennel seed
- 1/2 oz. black pepper
- 1/4 oz. Aleppo pepper
- 1/4 oz. dried puyo chilis or birds eye or something small and heaty
- 1 oz. kosher salt
- 2 Tb. palm sugar
- 1/2 oz cilantro stems, chopped
- 2# pork belly
- Buy the pork belly. Try to make sure it's close to 1" thick for the entire length/width of the slab.
- Pull out your spice grinder and grind the first 7 ingredients (read: not the cilanto stems) in sessions, putting the ground goodness into some bowl.
- Add the chopped cilantro stems to the bowl. I did not grind the cilantro stems because they will just gum up the spice grinder, which sucks to clean and get off. So just chop fine and add.
- Pull out some plastic wrap. Cover one side of the pork belly with 1/2 the ground mixture and cover that side with plastic wrap. Flip the pork belly and put the rest of the mixture on the pork belly. Cover the rest of the pork belly with plastic wrap.
- Place the wrapped pork belly into the fridge for 5-8 days.
- Remove plastic wrap from pork belly and brush off the spices from the pork belly. Let pork belly sit outside the smoker while it comes to temperature.
- Prepare smoker at around 200-225F with either fruit woods or oak or hickory - probably not mesquite. Start the smoke going.
- Put the pork belly into the smoker and smoke it for several hours until the internal temperature of the pork belly is 175F (fully cooked temperature).
- Fry, Bake or Eat the pork belly