By Traeger Kitchen
There's nothing better than bacon, unless it's homemade. These black eyed peas are mixed with thick-cut bacon, aromatic fresh herbs and the perfect amount of garlic for a dish worthy of celebration.
|1/3 Cup||kosher salt|
|3 Tablespoon||freshly ground black pepper|
|1 Teaspoon||pink curing salt|
|1/3 Cup||brown sugar|
|1||(4-5 lb) skinless pork belly|
|1/2||slab homemade bacon|
|2 Tablespoon||garlic, minced|
|10 Cup||unsalted chicken stock|
|1 Pound||dried black-eyed peas, soaked and drained|
|4 Whole||Bay leaves|
|2 Teaspoon||dried thyme, plus more for serving|
|2 Cup||fresh chopped parsley, plus more for serving|
|To Taste||kosher salt|
|To Taste||Black pepper|
Plan ahead, this bacon cures for 5 days. For the Bacon: Place the salt, pepper and pink curing salt in a mixing bowl and mix well. Mix in the sugar, breaking up any lumps with your fingers.
1/3 Cup kosher salt
3 Tablespoon freshly ground black pepper
1 Teaspoon pink curing salt
1/3 Cup brown sugar
Place the pork belly on a rimmed baking sheet. Sprinkle half of the cure on top and rub it into the belly. Flip and sprinkle the remaining cure on the bottom and rub it in. Place the belly and any excess cure in a large resealable bag. Place bag in a roasting pan on the bottom shelf of your refrigerator. Cure the belly for 5 days, turning it over once each day.
1 (4-5 lb) skinless pork belly
Drain the pork belly in a colander and rinse well with cold water. Blot it dry with paper towels. Place the belly on a wire rack over a rimmed baking sheet in a cool place in front of a fan until the surface feels tacky, about 3 hours.
When ready to cook, set Traeger temperature to 165℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
165 ˚F / 74 ˚C
Lay the pork belly directly on the grill grate. Smoke the pork belly until bronzed and firm, about 2 to 3 hours. The internal temperature should read 150℉ when an instant-read thermometer is inserted into the thickest part of the meat.
165 ˚F / 74 ˚C
150 ˚F / 66 ˚C
Transfer the bacon to a wire rack over a baking sheet and let it cool to room temperature. Tightly wrap it in plastic wrap and refrigerate for 4 hours, or overnight.
Cut slab of bacon in half. Place the one half in the refrigerator to use later in your favorite recipes. Refrigerate for up to 2 weeks or freeze for up to 3 months. Cook before eating.
For the Black-Eyed Peas: When ready to cook, set Traeger temperature to 350℉ and preheat, lid closed for 15 minutes.
350 ˚F / 177 ˚C
Heat a large Dutch oven or cast-iron pot over medium heat. Cut the other half slab of bacon into large chunks and place in Dutch oven. Cook, stirring often, until bacon is starting to brown on all sides. With a slotted spoon, remove bacon to a paper towel-lined plate to drain.
1/2 slab homemade bacon
Add garlic to Dutch oven and cook until fragrant. Pour in chicken stock, black-eyed peas, bay leaves, thyme, parsley, pepper and bacon.
2 Tablespoon garlic, minced
10 Cup unsalted chicken stock
1 Pound dried black-eyed peas, soaked and drained
4 Whole Bay leaves
2 Teaspoon dried thyme, plus more for serving
2 Cup fresh chopped parsley, plus more for serving
To Taste kosher salt
To Taste Black pepper
Cover and place on preheated Traeger. Braise for 1 hour. Remove lid and cook for 30 more minutes. Remove from the Traeger, season to taste with salt and black pepper. Top with fresh chopped herbs for serving. Enjoy!
350 ˚F / 177 ˚C
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