Smokehouse Sugar-cured Bacon Recipe
Indulge in our Smokehouse Sugar-Cured Bacon, where each slice is a perfect balance of smoky flavor and subtle sweetness. Crafted from premium cuts and slow-cured to perfection, this bacon is expertly smoked to create an irresistible crispy texture and rich, savory taste. Whether enjoyed on its own or as a savory addition to your breakfast, this bacon elevates every bite to a deliciously unforgettable experience.
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Ingredients
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Bacon Ingredients
Method
Preparation
- 1
Prepare the Cure
In a large mixing bowl, combine the brown sugar, kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and Cure #1. Mix well until fully combined.
- 2
Curing the Pork Belly
Place the pork belly in a large baking dish or a resealable plastic bag. Pour the cure mixture over the pork belly, ensuring it is completely coated. Add the maple syrup and rub it over the meat.
- 3
Refrigerate
Cover the dish or seal the bag tightly and refrigerate for 7 days. Every other day, flip the pork belly to ensure even curing.
Smoking
- 4
Prepare the Smoker
After 7 days, remove the pork belly from the refrigerator and rinse off the cure under cold water. Pat it dry with paper towels. Preheat your smoker to 200°F (93°C) using your choice of wood chips.
- 5
Smoke the Bacon
Place the pork belly in the smoker and smoke for 3-4 hours, or until the internal temperature reaches 150°F (65°C).
- 6
Cool and Slice
Once smoked, remove the bacon from the smoker and allow it to cool completely. Once cooled, slice it into desired thickness and store in the refrigerator or freezer.
