Bacon

SUBMITTED BY: Dave PHOTO BY: phaba247

"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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PREP TIME	10 Min
COOK TIME	6 Hrs
READY IN	6 Days 6 Hrs 10 Min
Original recipe yield 4 pounds bacon

SERVINGS

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Servings
USMETRIC

In a 2 gallon container, mix together the brown sugar, curing salt, 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.

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).
See Our Smoking Tips.

Reviewed on Nov. 4, 2003 by NTRANKIN

Great Canadian bacon! Moist and low fat. Requires oil [I use olive oil] to fry. Makes a... MORE

Reviewed on Jun. 4, 2007 by VORCHA

Fantastic flavor! I used this recipes for bacon and Canadian bacon using a pork eye of round.... MORE

Reviewed on Feb. 10, 2009 by BECKYRAY1

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