Instructions / Assembly

PK360 | OWNER’S GUIDE 23

RECIPES

SMOKED BACON

Recipe by Jess Pryles of jesspryles.com

1) CURING. To start, cure the belly. In a small bowl, combine the pepper, sugar,

paprika, salt & curing salt. Place belly on a foil-lined tray and pat dry with paper

towels. Using half of the cure mix, sprinkle evenly over the surface of the belly,

and rub in gently. Turn over and repeat on other side with remaining mix. Place

the entire belly and curing mix into a large zip-top bag and place in refrigerator

for 7 days. Each day the belly should be ﬂipped onto the other side, and the

contents (which will transform to a liquid) should be massaged around.

2) WAITING. After 7 days, remove from the bag and rinse under water. Pat dry with

paper towels, and place back in fridge uncovered (on a rack over a pan to catch

any drips) for 24 hours.

3) GRILLING. Prepare your PK Grill for indirect two-zone cooking (see page 03).

Place a foil tray of water on the left hand side of the lower grate, and about 8-10

ashed briquettes on the right hand side. Ensure the opening of the top grate

is over the coals so you can replenish with ease. Close all vents 2/3 closed,

place 1 chunk of wood on the coals, and place the belly on the upper grate above

the water pan, then close the Top Cast. Check the ﬁre every 30 minutes or so,

adding more lit briquettes and wood chunks as needed. The temperature should

not exceed 200f. Smoke for approximately three hours, or until the internal

temp reaches 150f.

4) STORAGE. Store bacon in an airtight plastic bag or container in refrigerator for

up to a week, cutting and cooking as required.

INGREDIENTS

3lbs skinless, boneless pork belly

3 tablespoons kosher salt

1/3 cup white sugar

2 tablespoons pepper

2 teaspoons paprika

1 teaspoon pink curing salt (aka Prague Powder #1)

Wood chunks, such as Apple or Hickory.

PREPARATION TIME

Seven Days,

ree Hours and

Wor e Wa!

VISIT PKGRILLS.COM FOR MORE RECIPES