Wright's Hickory Smoked Bacon Recipe
Indulge in our Wright's Hickory Smoked Bacon, expertly crafted to deliver a perfect balance of smoky flavor and crispy texture. Each slice is slow-cooked to perfection, ensuring a rich, savory taste that elevates any dish. Whether enjoyed on its own or as a delicious addition to burgers, salads, or breakfast favorites, this bacon is sure to satisfy your cravings and leave you wanting more.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Cure
In a large bowl, mix together the sea salt, brown sugar, black pepper, garlic powder, paprika, and Cure #1. Stir until well combined.
- 2
Cure the Pork Belly
Rub the cure mixture generously over the pork belly, ensuring that it is evenly coated. Place the pork belly in a large resealable plastic bag or a non-reactive container. Refrigerate for 7 days, turning the bag or meat every day to ensure even curing.
- 3
Rinse and Dry
After 7 days, remove the pork belly from the bag and rinse it under cold water to remove excess cure. Pat it dry with paper towels.
- 4
Cold Smoke the Bacon
Soak the hickory wood chips in water for at least 30 minutes. Prepare a cold smoking setup using a smoker or a grill. Place the soaked wood chips in the smoker box or directly on the coals. Smoke the pork belly at a temperature below 90°F (32°C) for 4 to 6 hours, or until it reaches your desired smokiness.
- 5
Slice and Store
Once smoked, let the bacon cool completely. Slice it into strips and store in an airtight container in the refrigerator or freezer for later use.