Naturally Smoked Bacon Recipe
Indulge in our Naturally Smoked Bacon, expertly crafted from premium cuts of pork that are slow-smoked to perfection. Each crispy slice bursts with rich, savory flavor and a hint of woodsy aroma, making it an irresistible addition to any dish or a delightful snack on its own. Elevate your breakfast or brunch experience with this mouthwatering treat that promises to satisfy your cravings and awaken your taste buds.
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Ingredients
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Main Ingredients
Method
Preparation Steps
Prepare the Cure
In a bowl, combine kosher salt, brown sugar, black pepper, smoked paprika, garlic powder, and Cure #1. Mix well.
Cure the Pork Belly
Rub the cure mixture all over the pork belly, ensuring it is evenly coated on all sides. Place the pork belly in a plastic bag or container and refrigerate for 7 days, flipping it every couple of days to redistribute the cure.
Rinse and Dry
After 7 days, remove the pork belly from the fridge, rinse off the cure under cold water, and pat it dry with paper towels.
Smoke the Bacon
Preheat your smoker to 200°F (93°C). Place the pork belly in the smoker and smoke for about 2 to 3 hours or until the internal temperature reaches 150°F (65°C).
Cool and Slice
Once smoked, remove the pork belly from the smoker and let it cool. Once cooled, slice it into desired thickness.
Optional Maple Glaze
If desired, brush the bacon slices with maple syrup before serving for added flavor.