How to Prepare Perfect Brad's homemade Cajun bacon

Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, brad's homemade cajun bacon. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

To make Brad's bacon on your backyard grill, you'll need kindling, available wherever barbecue supplies are sold. He uses fragrant California red oak chunks (find at. Today We Will Remake The Cajun Boudin Recipe Video. (ATTENTION: CLICK SHOW MORE TO BUY THE ITEMS USE IN THIS VIDEO) I Wanted To Remake The Cajun Boudin Recip. Cajun Catfish + Homemade Cajun Seasoning.

Brad's homemade Cajun bacon is one of the most popular of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Brad's homemade Cajun bacon is something that I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can cook brad's homemade cajun bacon using 13 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Brad's homemade Cajun bacon:

1. Get 12-13 lbs whole pork belly
2. Prepare For the brine
3. Make ready 1/4 cup kosher salt
4. Make ready 1/4 cup + 1 tbs brown sugar
5. Get 1/4 cup + 2 tbs paprika
6. Prepare 3 tbs onion powder
7. Take 2 tbs garlic powder
8. Get 2 tbs black pepper
9. Take 2 tbs cayenne pepper
10. Take 1 1/2 tbs oregano
11. Make ready 1 tbs thyme
12. Take 1/2 tbs ground coriander
13. Take 1 tbs + 1/8 tsp Prague powder #1. Also known as pink cure

This first batch of Cajun Bacon was the star of breakfast with supporting acts of scrambled eggs. They're typically made with smoked meat, such as hamhocks, making them both flavorful and inexpensive to serve. Try this version with a Cajun twist using thick-cut bacon to add the smoky flavor. For step-by-step visual instructions, launch the slideshow above.

Instructions to make Brad's homemade Cajun bacon:

1. Combine all ingredients needed for the cure. Mix well with a fork or whisk. Set aside.
2. If there is skin on your pork belly, remove it. Cut pork into 5-6 inch wide pieces along the width of the slab.
3. Add about half of the cure to a baking dish. Roll pieces of pork in cure to evenly coat all sides of pork. Add more cure as needed.
4. After pork is evenly coated, place in a non metallic container. Evenly Sprinkle the remaining cure over the pork. If stacking in layers, Sprinkle cure between layers.
5. Cover and seal the container. Place in the fridge. It takes 4 days per inch to cure. At the thickest point mine was an inch and a half, so I let mine cure 6 days. Shake up the container once a day.
6. After it is cured, remove from the container. Rinse all cure off of bacon. Dry on a kitchen towel. Let meat completely dry before putting into the smokehouse.
7. This is important… smoking temperature has to remain under 90 degrees F. The product can not cook in the smokehouse. This is why the Prague powder is important in the cure. This is what keeps harmful bacteria from forming during the long curing process, and the long period of time the meat is sitting in the "danger zone" during the smoking process.
8. When it comes to what wood to smoke with, it is a more personal preference. Apple, cherry, alder, maple, or hickory are all good choices. I personally am using pecan wood.
9. Place dry meat on smoker racks. Smoke meat under 90 degrees for 6 to 8 hrs. Depending on how smoky you want your bacon. If you are in an area that has low humidity, add a bowl of water next to your heat source in your smoker.
10. When it is done, remove from smoker. Let come to room temperature. Stack 2 or 3 slabs together and wrap tightly with saran wrap. Refrigerate overnight to tighten up the meat fibers.
11. Next you will need a meat slicer. The thickness of your bacon is also a personal preference. I like thick sliced bacon. But if you prefer it on the thinner side, by all means, slice it how you like it.
12. Place the meat in the freezer for 20 to 30 minutes prior to slicing. This will give the most even slices through your slicer.
13. When all the meat is sliced, weigh portions. I am packaging 1 pound per pack. Wrap each portion in saran wrap, then wrap in butcher paper. Wrap like a burrito. Start with a corner. Roll diagonally toward the opposite corner. Half way fold in the edges and continue rolling. Tape the seam. Label and freeze until use.
14. Editor notes: this product will not last in the refrigerator as long as store bought bacon will. There are only enough preservatives to safely accomplish the curing and smoking process. Package in single serving sizes. This product also cooks at a lower temperature than commercial products. The brown sugar in the cure will make the product brown faster at higher temperatures.
15. **** this recipe is specially designed for the use of Prague #1 cure. Do not use Prague #2 cure. If using a different meat cure, follow manufacturers instructions for product weight to cure amount proportions. *****

Try this version with a Cajun twist using thick-cut bacon to add the smoky flavor. For step-by-step visual instructions, launch the slideshow above. Succulent, perfectly cooked shrimp, crispy bacon, and fresh veggies in this Cajun Shrimp Salad. Topped with a homemade Cilantro Lime Dressing. Eating your veggies never tasted so good!

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