Double-smoked Bacon Recipe
Make Double-smoked Bacon Recipe in just 12h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meat
Brine
Smoking
Method
Preparation of Brine
- 1
Making the Brine
In a large pot, combine the water, kosher salt, brown sugar, black peppercorns, garlic cloves, and bay leaves. Stir the mixture over medium heat until the salt and sugar are completely dissolved.
- 2
Cooling the Brine
Remove the pot from heat and let the brine cool to room temperature. Once cooled, refrigerate the brine until it is completely chilled.
Brining the Bacon
- 3
Preparing the Bacon
Place the thick-cut bacon in a large resealable plastic bag or a non-reactive container.
- 4
Adding the Brine
Pour the cooled brine over the bacon, ensuring that all pieces are submerged. Seal the bag or cover the container.
- 5
Brining Time
Refrigerate the bacon in the brine for at least 5 days, turning the bag or stirring the container daily to ensure even brining.
Smoking the Bacon
- 6
Preparing the Smoker
Soak the hickory wood chips in water for at least 30 minutes. Preheat your smoker to 200°F (93°C).
- 7
Removing the Bacon
After 5 days, remove the bacon from the brine and rinse it under cold water to remove excess salt. Pat the bacon dry with paper towels.
- 8
Smoking the Bacon
Place the bacon in the smoker and add the drained hickory wood chips. Smoke the bacon for about 2-3 hours, or until it reaches an internal temperature of 150°F (65°C).
- 9
Cooling and Storing
Once smoked, remove the bacon from the smoker and let it cool completely. Slice as desired and store in the refrigerator or freeze for later use.
