Hardwood Smoked Bacon Recipe
Indulge in our Hardwood Smoked Bacon, expertly cured and slow-smoked to perfection. Each crispy strip bursts with a rich, smoky flavor that perfectly complements any dish or stands alone as a savory snack. Elevate your breakfast or add a touch of decadence to your sandwiches with this irresistible treat.
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Ingredients
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Main Ingredients
Method
Preparation Steps
Curing the Pork Belly
In a large bowl, mix together the kosher salt, brown sugar, black pepper, smoked paprika, and garlic powder. Rub this mixture all over the pork belly, ensuring it is evenly coated. Place the pork belly in a resealable plastic bag or wrap it tightly in plastic wrap. Refrigerate for 7 days, turning the bag or belly every other day.
Rinsing and Drying
After 7 days, remove the pork belly from the refrigerator. Rinse it thoroughly under cold water to remove the curing mixture. Pat it dry with paper towels.
Smoking the Bacon
Preheat your smoker to 200°F (93°C). If using wood chips, soak them in water for at least 30 minutes before using. Place the pork belly in the smoker, and add soaked wood chips (such as hickory or applewood) for flavor. Smoke the bacon for about 4-6 hours or until it reaches an internal temperature of 150°F (65°C).
Cooling and Slicing
Once smoked, remove the bacon from the smoker and let it cool at room temperature. After cooling, wrap it in plastic wrap and refrigerate until firm. Once firm, slice the bacon to your desired thickness.
Storing
Store the smoked bacon in an airtight container in the refrigerator for up to 2 weeks or freeze for longer storage.