1264. MOLASSES-CURED PORK SHOULDER BACON

makes about 4 1/2 lbs


1 (4- to 6-lb) boneless pork shoulder Boston roast (Boston butt)
6 cups water
1 cup kosher salt
2/3 cup packed dark brown sugar
2 1/2 tablespoons Instacure No. 1 (available at The Sausage Maker, 888-490-8525)
1/2 cup mild molasses
3 cups ice cubes
4 tablespoons coarsely ground black pepper (optional)

Special equipment: a 1- to 2-gallon plastic storage tub or stainless-steel bowl; a 221/2-inch covered kettle grill with a hinged top rack; a 12- by 8- by 2-inch disposable aluminum roasting pan; 3 lb hardwood sawdust*; charcoal briquettes; a chimney starter; long metal tongs; an instant-read thermometer

Put pork butt, fat side up, on a work surface, then halve horizontally with a sharp large knife.

Stir together water, salt, brown sugar, and Instacure in storage tub until solids are dissolved, about 3 minutes, then add molasses and stir until dissolved. Add ice and stir until cure is cold (ice may not be completely melted; keeping liquid cold slows salt absorption).

Add pork to cure, then weight with a large plate to keep submerged. Chill, tub covered with a lid or plastic wrap, 36 hours.

Rinse pork and pat dry, then discard brine. Sprinkle pork evenly with pepper (if using).

Prepare grill and smoke bacon: See preceding recipe.

Cut bacon crosswise into 1/8-inch-thick slices with a sharp knife, then fry in a heavy skillet over moderately low heat, turning, until browned. Transfer to paper towels to drain.


courtesy of: Gourmet, June 2002