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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raw pork belly
packed brown sugar
sugar-based curing mixture (such as Morton® Tender Quick®)
cold water, or as needed
1 (10 pound) bag charcoal briquettes
hickory or apple wood chips
So good. We made 16 pounds of bacon. We peppered the edges of half of it, delicious. So easy to make.
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.
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.
Bacon is my life! literally, the doctor says no, I say go!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 541
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