For
8
pers.
Homemade Kamado-Smoked Bacon
A refined version of bacon, designed for the perfect balance between crispy and tender. After a delicate Kamado smoking, the bacon is thinly sliced and slow-roasted at low temperature. This technique allows for a slow fat rendering and uniform caramelization, ideal for pairing with eggs or elevating a gourmet burger.
Prep : 40 min
Total time :
168 h
Required Equipment
Gastronomic Protocol
Click to cross outPreparation and Smoking (Ahead of time)
1
Step 1
Perform the equilibrium cure by rubbing the belly with salt, pepper, and maple syrup. Vacuum seal with crushed garlic and let mature for 7 days in the fridge. The salt will denature the proteins and fix the characteristic pink color. Rinse, dry for 24h in the fridge to create the pellicle, then smoke in the Kamado at 105°C with applewood until reaching an internal temperature of 65°C. Let cool completely in the refrigerator.
Just before serving: The 'Low & Slow' Oven Technique
1
Step 1
Preheat your oven to 150°C (300°F) using the fan setting. Slice the bacon as thinly as possible, ideally 2 mm thick. At this thickness, the fat-to-meat ratio allows for optimal transformation during cooking: the fat will melt without the meat becoming brittle or too dry.
2
Step 2
Arrange the slices flat on a baking sheet lined with parchment paper, ensuring they do not overlap. Bake for approximately 12 to 15 minutes. This slow oven cooking is superior to pan-frying as it ensures diffused heat: it allows the lipid melting point to be reached evenly across the entire surface of the slice.
Step 3
Monitor the color: remove as soon as the bacon is golden brown and fat bubbles appear on the surface. The bacon will finish hardening and become crispy as it cools for a few seconds on a wire rack. Serve immediately on top of perfect fried eggs or slide it into a burger for an umami boost and irresistible texture.
Nutritional Values
per pers.520
Kcal
18g
Prot.
3g
Carbs
48g
Fat
Chef's Tip
To achieve surgically thin slices without a professional slicer, place the smoked bacon block back in the freezer for 30 to 45 minutes before cutting. The firmed-up meat will allow for perfectly even 2mm slices that won't tear.
Wine Pairing
To accompany this bacon with eggs at brunch, a Champagne Blanc de Noirs (100% Pinot Noir) will provide the structure and vinosity needed to match the smoke, while cleansing the palate with its fine bubbles.
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