Smoked Bacon:

For every 5 pounds of meat, you will use 3 tablespoons of Cure. Make sure that you follow the package’s instructions on how to use the Cure. Do not use more Cure than required. It is important to weigh your meat and determine how much Cure you will need.

Weigh your meat to get a total weight. Then using a sharp knife, cut the pork belly into 4 equal-sized chunks. Following the instructions on the packaging for the Bradley Smoker Honey Cure, rub the pork belly pieces on both sides with the Cure. Set aside.

The Curing:

In a bowl or jug, combine the frozen cranberries, ginger ale, Red Stag bourbon and raspberry Jam. Using a hand blender, blend until smooth. Pour off approximately one cup of the mixture, cover and refrigerate, reserving to use on your Game Day Big Bacon Sandwich (recipe below).

Pour the remaining cranberry mixture over the pork belly pieces making sure to coat all sides. Place the seasoned pork belly pieces into an even layer and refrigerate for 4-5 days (depending on the thickness of the belly pieces) turning the pieces every day for even curing.

Note: You do not need to put much of the cranberry mixture on the rind side, as it really will not penetrate that well on that side.

Remove pork belly pieces from the refrigerator and rinse under cold water. Pat dry with paper towels and return to the refrigerator, uncovered, allowing them to air dry for 4-6 hours.

Set up your Bradley Smoker according to the manufacturer’s instructions and set the smoker temperature to 140ºF.

Place one pork belly piece onto each Rack and place it into the smoker. Insert the thermometer probe and set it for an internal temperature of 150ºF.

Smoke pork belly pieces for approximately 6-8 hours. Remove from smoker and allow to cool. If you have a vacuum sealer, seal each pork belly piece and freeze it for up to one year. When you want some tasty bacon, remove a chunk from the freezer, allow it to thaw and prepare it as desired.

Makes about 10 pounds of bacon.

Game Day Big Bacon Sandwich:

Set up your Bradley Smoker according to the manufacturer’s instructions and set the smoker temperature to 235ºF.

Using a sharp knife, remove the rind from the Smoked Bacon. Discard rind. Using the tip of the knife, score the fat cap in a diamond pattern, cutting into it about ¼-inch deep. Season with salt and freshly ground black pepper.
Place pork belly piece onto Rack and place into the hot smoker. Smoke for approximately 3- 4 hours, or until bacon is golden brown in colour and the scored fat cap is crisp. Remove from the smoker and spread a few tablespoons of the reserved cranberry/raspberry mixture onto the bacon. Return to the smoker for approximately one hour.

In a small bowl, combine mayonnaise, mustard and a splash of Red Stag bourbon. Set aside. Warm baguette and slice in half lengthways. Spread the mayonnaise mixture across the bottom half of the baguette. Sprinkle grated cheese over top. Add the arugula and season with salt and pepper. Spread a few tablespoons of the cranberry/raspberry mixture over the cut side of the top side of the baguette. Remove bacon from the smoker and thinly slice. Lay the slices all across the seasoned arugula. Close up the sandwich and slice it into 4 equal portions.