Old Major Double Smoked Bacon Recipe
Make Old Major Double Smoked Bacon Recipe in just 168h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
For Smoking
Method
Preparation
- 1
Prepare the Pork Belly
Start by trimming the pork belly to ensure it's an even thickness. Remove any excess skin or hard fat.
- 2
Make the Cure
In a medium bowl, mix together the kosher salt, brown sugar, black pepper, smoked paprika, garlic powder, and onion powder until well combined.
- 3
Apply the Cure
Rub the cure mixture evenly over the pork belly, ensuring all surfaces are covered. Drizzle the liquid smoke over the top for added flavor.
- 4
Wrap and Refrigerate
Wrap the seasoned pork belly tightly in plastic wrap and place it in the refrigerator. Let it cure for at least 7 days, turning it every couple of days.
Smoking
- 5
Prepare the Smoker
Soak the wood chips in water for at least 30 minutes prior to smoking. This helps create a good amount of smoke when heated.
- 6
Preheat the Smoker
Preheat your smoker to 100°C (212°F). Place a handful of the soaked wood chips in the smoker box.
- 7
Smoke the Bacon
Remove the pork belly from the refrigerator, rinse off the cure, and pat it dry. Place the pork belly in the smoker and smoke for about 3-4 hours, or until it reaches an internal temperature of 65°C (149°F).
- 8
Cool and Slice
Once smoked, allow the bacon to cool at room temperature for about 30 minutes, then refrigerate until firm. Slice as desired.
