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Smoked Back Bacon
Smoked Back Bacon
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Prep Time:
10 minutes
Cook Time:
150 minutes
Total Time:
4480 minutes
Sweet and salty brined back bacon, smoked and sliced. Perfect for any meal!
Ingredients:
  • 6 cups water
  • 3 tablespoons kosher salt
  • 2 tablespoons white sugar
  • 2 tablespoons maple syrup
  • 0.25 teaspoon garlic powder
  • 0.25 teaspoon pink salt #1 (curing salt)
  • 1 (1 pound) pork tenderloin
Instructions:
  • Combine water, kosher salt, sugar, maple syrup, garlic powder, and curing salt until fully dissolved.
  • Place the pork loin in a spacious bag or food-safe container and ensure it is fully covered by the brine. Refrigerate for a minimum of 3 days.
  • Take the pork out of the brine and gently dry it with paper towels, then dispose of the brine.
  • Preheat smoker to 180 degrees F (82 degrees C following manufacturer's guidelines.
  • Set the pork on wire racks and transfer to the smoker. Follow the manufacturer's guidance to add wood chips. Smoke until the pork is slightly pink in the middle, approximately 2 1/2 hours. Check the temperature with an instant-read thermometer; it should reach at least 145 degrees F (63 degrees C). Allow the pork to cool before slicing.

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