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Bacon
Bacon
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Prep Time:
10 minutes
Cook Time:
360 minutes
Total Time:
9010 minutes
Recipe for smoky pork and bacon, also great for Canadian bacon, requires ample smoking for best flavor.
Ingredients:
  • 4 pounds raw pork belly
  • 0.5 cup packed brown sugar
  • 0.25 cup sugar-based curing mixture (such as Morton® Tender Quick®)
  • 1 gallon cold water, or as needed
  • 1 (10 pound) bag charcoal briquettes
  • hickory or apple wood chips
Instructions:
  • Combine brown sugar, curing mixture, and water in a 2-gallon container. Completely submerge pork belly in the mixture. Use a dinner plate to weigh down the meat if needed. Cover and refrigerate for six days.
  • Start the charcoal in an outdoor smoker. Soak wood chips in water. When the smoker temperature reaches 140-150 degrees, the coals are ready. Smoke the pork belly for 6 hours, adding a handful of wood chips onto the coals every hour. Chill in the refrigerator. Slice and pan-fry like store-bought bacon.

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