Bacon
  • Prep

    10 m
  • Cook

    6 h
  • Ready In

    6 d 6 h 10 m
Dave
Recipe by  Dave

“This recipe is used for smoked pork and bacon, and will work for Canadian bacon as well This bacon needs lots of smoke.”

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Ingredients

Adjust Servings

Original recipe yields 4 pounds bacon

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Directions

  1. 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.
  2. 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.

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Reviews (4)

Rate This Recipe
VORCHA
37

VORCHA

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 have. 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.

BECKYRAY1
33

BECKYRAY1

So good. We made 16 pounds of bacon. We peppered the edges of half of it, delicious. So easy to make.

NTRANKIN
28

NTRANKIN

Great Canadian bacon! Moist and low fat. Requires oil [I use olive oil] to fry. Makes a great BLT or cold sandwich. Kept for over 2 months in the refrigerator. I will definitely make it again.

More Reviews

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 614 cal
  • 31%
  • Fat
  • 60.1 g
  • 92%
  • Carbs
  • 6.7 g
  • 2%
  • Protein
  • 10.6 g
  • 21%
  • Cholesterol
  • 82 mg
  • 27%
  • Sodium
  • 1814 mg
  • 73%

Based on a 2,000 calorie diet

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