Grilled pork cutlet and bacon sandwich

Ingredients:

Sandwich

• 900 g pork shoulder
• 2 tbsp brown sugar spice mix, recipe below
• 220 g thin slices of smoked cheddar
• 2 spicy sausages
• 4 hamburger buns
• 4 tablespoons South Carolina mayonnaise, recipe below
• 0.5 cup pickled chili peppers
• 220 gr. maple bacon, recipe below
• French fries, potato salad, or chips, for serving
• Special equipment: meat grinder

Spice mix with brown sugar

• 1 tbsp. l. brown sugar
• 2 tsp chili powder
• 2 teaspoons of salt
• 1 teaspoon granulated garlic
• 1 tsp granulated onion
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper

South Carolina Mayonnaise

• 0.5 cup yellow mustard
• 60 ml apple cider vinegar
• 2 tbsp. l. brown sugar
• 1/4 tsp paprika
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper
• 1/4 tsp Worcestershire sauce
• 1.5 cups mayonnaise

Maple bacon

• 2 tablespoons coarse salt
• 2 tbsp. l. brown sugar
• 1 teaspoon pink salt
• 900 g of skinless pork belly
• 2 tablespoons natural maple syrup

Preparation:

1. Grind the pork shoulder twice through a meat grinder fitted with the large attachment and form into four 220g (8½ oz) patties. Sprinkle the patties generously with the spice mixture and grill to your desired doneness. Top with smoked cheddar and cover the grill to melt.
   
   Spice mix with brown sugar:
   
   Combine brown sugar, chili powder, salt, granulated garlic, granulated onion, black pepper, and cayenne pepper in a bowl. Cover tightly and let sit at room temperature.
2. Cut the hot sausages in half crosswise and cut each one lengthwise down the center to open them up like a book. Grill on both sides until crispy.
3. To assemble a sandwichSpread South Carolina mayonnaise on the bottom of the bun, top with pickled chili peppers and maple bacon. Then add the patty and top with a grilled sausage. Serve with fries, potato salad, or chips.
   
   South Carolina Mayonnaise:
   
   Combine mustard, vinegar, brown sugar, paprika, black pepper, cayenne pepper, and Worcestershire sauce. Let sit overnight to allow the flavors to develop. Combine the sauce with mayonnaise and refrigerate until ready to serve. Use the remaining sauce on sandwiches and as a dip for fries and chips.

4. Maple bacon

   
   Output: 750 gr.
   
   Combine coarse salt, brown sugar, and, if you're using smoked bacon, pink salt. Mix thoroughly. Then stir in the maple syrup. Rub the mixture all over the pork belly and place it in a zip-lock bag (remove any air before sealing). Refrigerate for 7 days, turning the brisket daily to ensure even salting. On the eighth day, rinse the brisket thoroughly. Refrigerate uncovered, preferably on a rack for better air circulation. Let it sit overnight to allow the brisket to dry out and develop a film on the surface. If you have a smoker, smoke the brisket for 3 hours at 205°F (95°C), until the internal temperature of the bacon reaches 155°F (65°C). Remove from the smoker, let cool, and slice into slices approximately 0.5 cm thick. If you don't have a smoker, place the brisket on a rack in the oven and roast at 205°F (95°C) for 3 hours, until the internal temperature of the bacon reaches 155°F (65°C). Then let cool and slice into slices approximately 0.5 cm thick. Place the bacon slices on a baking sheet and bake at 350°F (190°C) until crispy. The rendered fat can be used in other dishes.