Bacon

"This recipe is used for smoked pork and bacon, and will work for Canadian bacon as well. This bacon need lots of smoke."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
150hrs
Ingredients:
6
Serves:
16
Advertisement

ingredients

  • 4 lbs raw pork belly
  • 12 cup packed brown sugar
  • 14 cup morton tender quick
  • 1 gallon cold water, more as needed
  • 1 (10 lb) bag charcoal, briquettes
  • hickory chips or apple wood chips
Advertisement

directions

  • In a 2 gallon container, mix together the brown sugar, curing mixture, and water. Submerge the pork belly in the mixture so that it is covered completely. If the meat floats, you can weigh it down with a dinner plate or similar object. Refrigerate covered for six days.
  • Light charcoal in an outdoor smoker. Soak wood chips in a bowl of water. When the temperature of the smoker is between 140 and 150 degrees coals are ready. Smoke the pork belly for 6 hours, throwing a handful of wood chips on the coals and once an hour. Store in the refrigerator. Slice and fry as you would with store-bought bacon.
  • FOOTNOTES:

  • CANADIAN BACON: For Canadian bacon, use a pork tenderloin. Use the same amount of ingredients per pound as for pork belly. Increase the temperature of the smoker to 180 degrees after 4 hours, and cook until the internal temperature of the meat is 165°F (70°C).

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

29 year old wife and mother of 3 who is obsessed with meal planning.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes