EQ Bacon

Blackout Espresso

Espresso Style EQ Bacon

• Bold
• Smoky
• Savory

Internal temp

150°F (66°C)

Smoker temp

200°F (93°C)

Bloom

12-24 hours (pellicle)

What goes in it

• Kosher Salt
• Cure #1
• Dark Brown Sugar
• Coarse Ground Coffee
• Coarse Black Pepper
• Smoked Paprika
• Garlic Powder
• Onion Powder

Amounts are calculated for your batch weight in the app — including the cure, which is held at a fixed, food-safe rate.

The meat

Pork Belly

How it's made

1. Weigh the pork belly on a digital scale. Calculate all cure amounts as percentages of this weight.
2. Mix ALL dry ingredients together thoroughly. The coffee and brown sugar will clump — break up all clumps until the mixture is uniform dark brown.
3. Apply the cure mix evenly over ALL surfaces of the belly — top, bottom, sides. Press it in. The coffee grounds will stick to the fat cap.
4. Vacuum seal or place in a zip-lock bag with air removed. Place fat side up on a sheet pan in the refrigerator.
5. Cure for 10-14 days at 36-40°F. Flip the bag every 2 days to redistribute the liquid that forms. The belly will darken and firm up — this is normal.
6. The cure is done when the belly feels firm throughout with no soft spots in the center.
7. Remove from bag and pat off excess surface coffee grounds with a paper towel. The flavor has already penetrated — no rinsing needed.
8. Remove from bag and pat dry thoroughly — do NOT rinse. Place uncovered on a wire rack in the fridge for 12-24 hours to form a tacky pellicle.
9. Hot smoke at 200°F with apple or cherry wood until internal temperature reaches 150°F (typically 3-4 hours). Do NOT use mesquite or hickory — fruit woods complement the coffee.
10. The bark will be deeply dark, almost black from the coffee. This is correct — don't mistake the color for burning.
11. Let cool at room temperature for 1 hour, then refrigerate overnight before slicing.
12. Pan-fry on medium heat — this bacon sears faster than standard due to the coffee and brown sugar. The aroma is outstanding.

Wood

Apple · Cherry