What could be better in a breakfast burrito than chorizo-flavored bacon? One of the stars of our April issue is bacon, as we share a great how-to article about homemade bacon. I know this sounds daunting, but Mark Masker’s easy illustrated directions will have you dabbling in the tasty art of charcuterie before you can say “pork belly.”
2 tablespoons ancho chile powder
1 tablespoon hot paprika
1 tablespoon chipotle powder or cayenne powder
1 tablespoon minced garlic
1 teaspoon fresh ground black pepper
1 teaspoon oregano or cilantro
½ teaspoon ground cumin
Mix everything evenly, then coat the pork belly with the rub 12 to 24 hours prior to smoking. This recipe is for use with a five-pound slab of meat.
When frying up flavored bacon like this, try to avoid cooking it to a crisp, as some of the spicy flavor may be lost. Homemade bacon tends to be more dense and cooks differently than store-bought bacon, so adjust your technique a little.
Heat Scale: medium.
Please let us know if you try smoking some bacon, and how it turned out!
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