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My review
Bacon
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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
6 d 6 h 10 m servings 614Original recipe yields 16 servings (4 pounds bacon)
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Directions
{{model.addEditText}} Print- 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.
Footnotes
- 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).
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Reviews
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Newest
3/4/2005
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...
2/10/2009
So good. We made 16 pounds of bacon. We peppered the edges of half of it, delicious. So easy to make.
2/9/2003
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 agai...
10/12/2014
Bacon is my life! literally, the doctor says no, I say go!