Hardwood Smoked Bacon Recipe
Make Hardwood Smoked Bacon Recipe in just 20h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Wood for Smoking
Method
Preparation of Bacon
- 1
Prepare the Cure
In a large bowl, combine kosher salt, brown sugar, black pepper, smoked paprika, garlic powder, and Cure #1. Mix well until all the dry ingredients are fully incorporated.
- 2
Apply the Cure to Pork Belly
Rub the cure mixture all over the pork belly, ensuring it is evenly coated. Make sure to cover all sides, including the edges.
- 3
Refrigerate the Pork Belly
Place the coated pork belly in a large resealable plastic bag or wrap it tightly in plastic wrap. Refrigerate for 7 days, flipping the pork belly every couple of days to ensure even curing.
Smoking Process
- 4
Prepare the Smoker
Soak the hickory wood chips in water for at least 30 minutes before smoking. Preheat your smoker to 200°F (93°C).
- 5
Smoke the Pork Belly
Remove the pork belly from the refrigerator and rinse off the curing mixture under cold water. Pat dry with paper towels. Place the pork belly in the smoker and add the soaked hickory wood chips to the smoker box.
- 6
Monitor the Smoking Process
Smoke the pork belly for about 4 to 5 hours, or until the internal temperature reaches 150°F (65°C).
- 7
Cool and Store
Once smoked, remove the pork belly from the smoker and let it cool to room temperature. Wrap it tightly in plastic wrap and refrigerate or freeze until ready to use.
