Coffee Maple Bacon

• Meat

  • 1 2 Pound Slab Pork belly

• Condiments

  • 1/2 cup Maple syrup

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1/4 cup Kosher salt

• Drinks

  • 1/4 cup Espresso, powder

• Other

  • Hickory Chips

Found on nomageddon.com

Description

Ingredients

• 2 Pound Slab of Pork Belly
• 1/2 Cup Maple Syrup
• 1/4 Cup Kosher Salt
• 1/4 Cup Espresso Powder
• 1/2 Teaspoon Freshly Ground Black Pepper
• Hickory Chips

Directions

• Add maple syrup, kosher salt, espresso powder, and pepper to a bowl. Mix until it forms a paste.Rub paste onto the meat, making sure to coat the whole thing. Place meat in a Ziploc bag and seal. Refrigerate meat on the top shelf for one week, flipping once a day.Fill 2 small disposable aluminum tray with hickory chips. Cover with aluminum foil and poke holes in the top and bottom of the foil pack. Place the pack over the back burner of your gas grill on top of the grill bars and under the grates. Turn the back burner on high and close the lid. Allow the DIY smoker box to start producing smoke, about 15 minutes. Turn the burner to low and allow the grill to come to 200ºF.Meanwhile, take meat of the bag and rinse it. When the grill is at 200ºF place the pork belly on the front of the grill. Smoke until the internal temperature of the meat reaches 150ºF, 4-6 hours. Allow meat to come to room temperature and then refrigerate.Slice and cook just as if youd cook regular bacon.