Pulled Whisky Bacon will make you rethink smoking meat!
I saw a video on Facebook for Pulled Bacon and thought…it would certainly be better if we used our Homemade Whisky Bacon recipe!
Things to know:
What is pulled pork belly?
Pulled pork belly is a rich, succulent barbecue dish made by smoking a boneless pork belly low and slow at 250°F to 275°F until it reaches an internal temperature of 202°F–210°F, allowing the heavy fat to render before shredding the ultra-tender meat for sandwiches or tacos.
What is the difference between pulled pork belly and pulled bacon?
Pulled bacon is made from a pork belly that has been cured as if you were going to make bacon. We are especially proud of our recipe which utilized flavored whisky in the brine where you would normally use water.
Which country eats the most pork belly?
South Korea has the strongest national preference and highest proportional consumption of pork belly (samgyeopsal) as a specific cut, with roughly half of all pork consumed in the country being the belly cut. While China eats the most total pork overall due to its massive population, South Korea uniquely centers its pork market and culinary culture around the belly cut.
What makes Yoder Smokers so good?
Yoder smokers are considered exceptional because they combine heavy-duty, commercial-grade steel construction with the versatility of a traditional offset smoker and modern digital controls. Handcrafted in the USA, they are built to last a lifetime rather than just a few seasons.
Is the Yoder smoker worth it?
Whether a Yoder Smokers pellet grill is worth it depends on how much you value heavy-duty, commercial-grade American build quality and raw cooking versatility over a higher price tag.
Where are Yoder Smokers made?
Yoder Smokers are handcrafted in Hutchinson and Yoder, Kansas, in the United States. They are built using heavy-gauge American steel by skilled fabricators and boilermakers rather than being mass-produced overseas.
Ingredients:
For the brine: (for the amounts, go here and enter the weight and thickness of your pork belly ribs)
warm distilled water
We were lucky enough to find 2 10ish pound pork bellies at Costco, so for 5 pounds/1.5 inches thick, here is what the calculator will tell you:
1 1/4 cups warm distilled water (we wisely substituted whisky, both Cherry and Blackberry)
0.9 t Prague powder #1
10 T dark brown sugar
2.5 T Morton’s kosher salt
2.5 T ground black pepper
Pork Belly
Your favorite pork rub (We used Butcher BBQ Wild Cherry Rub for the Cherry Whisky bacon and Spiceology Blackberry Balsamic for the Blackberry Whisky Bacon)
3 sticks of Butter
Your favorite BBQ Sauce (We used Kinder’s Black Cherry and Chipotle BBQ Sauce)
1. 4 days before you smoke them (the calculator linked above will tell you how long the ribs need to be in the brine), cut the pork belly into a manageable size (we split the 2 10 pound pork bellies in half). This helps both with the smoker real estate they take up and allows each piece to fit into a 2.5 gallon ziplock bag for the curing.
2. Mix the brine ingredients together and pack into large Ziplock bags with your ribs, then chuck them into your refrigerator.
3. The day before you smoke the bacon, drain the brine from the bags and remove the pork. Place the ribs in a new large Ziplock bag and add enough water to cover. Place them back in the refrigerator for at least an hour. After an hour, repeat this step.
4. Remove the ribs from the Ziplock bags and place them on a wire rack over a baking sheet. Place back into your refrigerator until the following day.
5. On the day of the cook: Set your smoker to 250F.
6. Apply a coating of your favorite rub.
7. Place the pork on the smoker and smoker for 3 to 4 hours or until they hit about 165F.
8. Remove the pork from the smoker and place in a disposable aluminum pan top each piece with 1/2 stick of cut-up butter. Wrap the pan tightly with foil then place back on the smoker for another 1 to 1.5 hour until the pork bellies hit about 200-203F internal.
9. Remove the pan from the smoker, allow to cool for about 15 minutes, don nitrile gloves with cotton liners, then add a bottle of your favorite BBQ sauce, and shred the bacon by hand.
10. Serve in a tortilla with other breakfast burrito fillings, just piled up on a bun, in a grilled cheese sandwich, or any other way! Hell, it is pulled bacon! It is gonna be delicious in any form! Enjoy!
See this episode for the Smoky Meaty Boozy Baked Beans
Equipment used:
Yoder YS640S Smoker
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