Pork Collar BLT Sandwich

July 17th, 20144 Comments

SRF Pork Collar BLT

Pork Collar BLT Sandwich
 
Prep time
Cook time
Total time
 
Here's a basic, no-frills BLT sandwich that couldn't be easier to make — the ingredients are right in the name! BLTs (or bacon, lettuce, and tomato sandwiches) are simple, delicious and make a great breakfast, brunch, or lunch dish. Because these sandwiches are so simple, they're also incredibly easy to modify into hundreds of scrumptious variations.

This is a 2 part recipe. The first part is brining the pork collar. This is done to keep the pork moist and tender. The second part is the BLT Sandwich.

If you're ready to fire up your smoker and make mouthwatering BLTs, check out this recipe.
Author:
Recipe type: Entree
Cuisine: American
Serves: 4
Ingredients
  • BRINING
  • 2 lbs pork collar (or substitute with pork butt)
  • Curing Brine
  • 1 gallon cold water
  • 1 1⁄2 cups kosher salt
  • 2 cups brown sugar
  • 8 teaspoons pink salt (cure #1)
  • BLT
  • 1 pound of pork collar bacon (1/2 of the above cooked bacon)
  • 1 tbsp of cooking oil
  • 8 slices of your favorite bread
  • ¼ cup of mayonnaise
  • 2 whole tomatoes, sliced
  • 4 leaves of green leaf lettuce (or butter lettuce)
  • SYD Hot Rub (optional)
Instructions
  1. Part 1 - Mix the curing brine liquid
  2. Soak the pork for 48 hours in curing brine, in a 40F degree (or colder) refrigerator. Weigh it down so it is submerged (e.g. with a large river rock)

  3. Discard brine
  4. To remove excess salt, soak in cold water and refrigerate for 2 hours.
  5. Pat dry and place back in the refrigerator uncovered on a rack for one day to form a nice pellicle.
  6. Heat your BBQ Pit up to 200F w/ charcoal & a few wood chunks.
  7. Smoke indirect until an internal temperature of 140-145F.
  8. Let cool down until safe to wrap up to return to the refrigerator.
  9. Chill the bacon in the refrigerator overnight.
  10. Part 2 - Assemble your BLT
  11. Slice the bacon thinly and fry in 1 tbsp of cooking oil. Sprinkle with SYD Hot Rub (optional) (We need the extra fat of the cooking oil since this bacon doesn't have as much fat as pork belly bacon.)
  12. Toast your bread if you like.
  13. Assemble your BLT with the bacon, lettuce leaves, tomato slices, bread, and mayonnaise (optional if you don't care for mayonnaise—substitute dressing to your liking).

4 comments... read them below or add one

  1. Jared wilson says:

    I’m little confused on the amount of pink salt used. Prague Pink curing salt #1 says to use 1 tsp for every 5 pounds of meat. But your recipe says to use 8? Just confused. Are you using Prague? Thanks!

    • WEB Admin says:

      Hi Jared,

      I used Hoosier Hill Farm Prague Powder Curing Pink Salt. For this recipe, I used 8 teaspoons with 1 gallon of water in the brine.

  2. Jared Wilson says:

    Thanks!! Is that to brine all 2 pounds at once? Or did you just cut the pork collar in half and brine only the pound you needed to make the bacon?

  3. Thomas says:

    Amazing… So much better than store bought bacon. I highly recommend everyone to try this!

    Won’t let me rate it but I give it ⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️

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