Double-smoked Bacon Recipe
Make Double-smoked Bacon Recipe in just 16h 48m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Method
Preparation and Smoking
- 1
Curing the Pork Belly
In a large mixing bowl, combine kosher salt, brown sugar, black pepper, garlic powder, and smoked paprika. Mix well. Rub this mixture all over the pork belly, ensuring it's well-coated. Wrap the pork belly tightly in plastic wrap and refrigerate for 7 days, flipping it every other day.
- 2
Preparing for Smoking
After 7 days, remove the pork belly from the refrigerator and rinse off the curing mixture under cold water. Pat it dry with paper towels. Brush the pork belly with liquid smoke for added flavor.
- 3
Smoking the Bacon
Preheat your smoker to 225°F (107°C). Place the wood chips in the smoker box and allow them to start smoking. Place the pork belly in the smoker and smoke for about 3 hours or until the internal temperature reaches 150°F (65°C).
- 4
Cooling and Slicing
Once smoked, remove the pork belly from the smoker and let it cool to room temperature. Wrap it in plastic wrap and refrigerate for at least 4 hours before slicing. This will make it easier to cut into slices.
- 5
Serving
Slice the bacon to your desired thickness and cook it in a skillet over medium heat until crispy. Serve as desired.
