Hardwood Smoked Bacon Recipe
Indulge in our Hardwood Smoked Bacon, expertly cured and slow-smoked to perfection. Each slice boasts a rich, savory flavor with a perfectly crispy texture that melts in your mouth. Whether enjoyed on its own or as a delectable addition to your favorite dishes, this bacon promises to elevate your meal to new heights of deliciousness.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Cure
In a bowl, mix together the kosher salt, brown sugar, black pepper, smoked paprika, garlic powder, onion powder, and Cure #1.
- 2
Season the Pork Belly
Rub the cure mixture all over the pork belly, ensuring it's evenly coated. Place the pork belly in a large resealable plastic bag or wrap it tightly in plastic wrap. Refrigerate for 7 days, turning the bag every other day.
- 3
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.
- 4
Prepare the Smoker
Soak the wood chips in water for at least 30 minutes. Preheat your smoker to 200°F (93°C).
- 5
Smoke the Bacon
Place the pork belly in the smoker and add the soaked wood chips. Smoke for about 4 hours, or until the internal temperature reaches 150°F (65°C).
- 6
