3 hrs 10 mins
Makin' bacon. This is really easy and the best part is there are no phosphates or nitrite chemicals in the finished product. So you can feel good about eating it. Freezes well. I divide into one pound packages and freeze. If you like peppered bacon just smother it before smoking.
My Private Note
Units: US | Metric
- 1Rub pork completely with salt.
- 2Rub on honey.
- 3Place in garbage bag and sqeeze out excess air and wrap up tightly.
- 4Place in fridge for at least 3 days turning once per day.
- 5Remove and rinse pork.
- 6Pat dry.
- 7Place pork on cooling rack in front of a fan for about an hour to let pelicle form. This step is necessary for the smoke to adhere. When the pork is sticky to the touch it is ready for the smoker.
- 8Place wood chips and charcoal in smoke box.
- 9Place pork on rack in smoker and cold smoke @ 100 degrees for 3 hours. Use a smoker with a thermostat.
- 10Remove slice and fry. You now have bacon.
- 11You must cook the bacon as it is still raw after cold smoking.
- 12Use maple wood if you can find it or hickory.
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Nutritional Facts for Homemade Bacon
Serving Size: 1 (145 g)
Servings Per Recipe: 20
- Amount Per Serving
- % Daily Value
- Calories 638.9
- Calories from Fat 540
- Total Fat 60.1 g
- Saturated Fat 21.9 g
- Cholesterol 81.6 mg
- Sodium 5695.6 mg
- Total Carbohydrate 13.9 g
- Dietary Fiber 0.0 g
- Sugars 13.9 g
- Protein 10.6 g