House Smoked Bacon* Recipe
Indulge in our house-smoked bacon, perfectly seasoned and crafted for a rich, smoky flavor in every crispy bite.
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Ingredients
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Main Ingredients
Method
Preparation Steps
Prepare the Cure
In a bowl, mix together kosher salt, brown sugar, black pepper, smoked paprika, garlic powder, and onion powder.
Cure the Pork Belly
Rub the cure mixture all over the pork belly, ensuring it is well-coated. Place the pork belly in a large resealable plastic bag and refrigerate for 7 days, turning the bag every other day.
Rinse and Dry
After 7 days, remove the pork belly from the bag, rinse it under cold water to remove excess cure, and pat it dry with paper towels.
Smoke the Bacon
Preheat your smoker to 200°F (93°C). Mix liquid smoke with a little water and soak your wood chips. Place the pork belly in the smoker and smoke for about 3-4 hours or until the internal temperature reaches 150°F (65°C).
Cool and Slice
Remove the bacon from the smoker and let it cool to room temperature. Once cooled, wrap it tightly in plastic wrap and refrigerate until firm. Slice to your desired thickness.