“This recipe is used for smoked pork and bacon, and will work for Canadian bacon as well This bacon needs lots of smoke.” - by Dave
Ingredients
Adjust Servings
Original recipe yields 4 pounds bacon
Directions
- In a 2 gallon container, mix together the brown sugar, curing mixture, and water. Submerge the pork belly in the mixture so that it is covered completely. If the meat floats, you can weigh it down with a dinner plate or similar object. Refrigerate covered for six days.
- Light charcoal in an outdoor smoker. Soak wood chips in a bowl of water. When the temperature of the smoker is between 140 and 150 degrees coals are ready. Smoke the pork belly for 6 hours, throwing a handful of wood chips on the coals about once an hour. Store in the refrigerator. Slice and fry as you would with store-bought bacon.
Nutrition
Amount Per Serving (16 total)
- Calories
- 614 cal
- 31%
- Fat
- 60.1 g
- 92%
- Carbs
- 6.7 g
- 2%
Based on a 2,000 calorie diet
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Reviews (4)
Rate This Recipe
"Fantastic flavor! I used this recipes for bacon and Canadian bacon using a pork eye of round. This is so much better than what you find in the stores without the chemical taste than many bacons now h..." See moreave. I use a half-and-half mixture of hickory and maple chips. I plan on trying this in making my own brown-sugar ham this fall."
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