Bacon

Name: Bacon
Prep time: 10 min
Cook time: 6 h
Total time: 6 d 6 h 10 min
Yield: 4 pounds bacon
Ingredients: 4 pounds raw pork belly; ½ cup packed brown sugar; ¼ cup sugar-based curing mixture (such as Morton® Tender Quick®); 1 gallon cold water, or as needed; 1 (10 pound) bag charcoal briquettes; hickory or apple wood chips

11 Ratings
8 Reviews
2 Photos

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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Recipe Summary

cook:

6 hrs

additional:

6 days

total:

6 days 6 hrs 10 mins

prep:

10 mins

Servings:

Yield:

4 pounds bacon

Nutrition Info

Ingredients

Original recipe yields 16 servings

The ingredient list now reflects the servings specified

4 pounds raw pork belly
½ cup packed brown sugar
¼ cup sugar-based curing mixture (such as Morton® Tender Quick®)
1 gallon cold water, or as needed
1 (10 pound) bag charcoal briquettes
hickory or apple wood chips

Directions

Step 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.

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Step 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.

Canadian Bacon

For Canadian bacon, use a pork tenderloin. Use the same amounts of ingredients per pound as for pork belly. Increase the temperature of the smoker to 180 degrees after 4 hours, and cook until the internal temperature of the meat is 165 degrees F(70 degrees C).

Nutrition Facts

Per Serving:

614 calories; protein 10.6g; carbohydrates 6.7g; fat 60.1g; cholesterol 81.6mg; sodium 1813.6mg. Full Nutrition

VORCHA

03/04/2005

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.

11 Ratings

5 star values: 11
4 star values: 0
3 star values: 0
2 star values: 0
1 star values: 0

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VORCHA

03/04/2005

BECKYRAY1

02/10/2009

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

NTRANKIN

02/09/2003

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.

cake lover

10/20/2010

verry good

ajtheamazingchef

10/12/2014

Bacon is my life! literally, the doctor says no, I say go!

Holly Hay

01/27/2021

Recipe was excellent. Everyone loved it.

Bill Shea

01/23/2020

I have been making Canadian bacon for a few years and you don’t smoke it you cure it and roll in corn meal and slice and eat

Ray Butler

04/01/2019

no changes will try it again

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Bacon

Gallery

Recipe Summary

Ingredients

Directions

Canadian Bacon

Nutrition Facts

Reviews (8)

Most helpful positive review

All Reviews for Bacon

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Bacon

Gallery

Recipe Summary

Ingredients

Directions

Canadian Bacon

Nutrition Facts

Reviews (8)

Most helpful positive review

All Reviews for Bacon