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READY IN 6+ days

Bacon

Read Reviews (4)

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

Ingredients Edit and Save

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Sugar and Sweeteners

Original recipe makes 4 pounds bacon Change Servings

4 pounds raw pork belly
1/2 cup packed brown sugar
1/4 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

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Directions

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.

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PREP 10 mins
COOK 6 hrs
READY IN 6 days 6 hrs 10 mins

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).
See Our Smoking Tips.

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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.

—VORCHA

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Feb 10, 2009

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

—BECKYRAY1

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4 Ratings

Nov 04, 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.

—NTRANKIN

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Oct 25, 2010

verry good

—cake lover

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Nutrition

Calories
614 kcal
31%

Carbohydrates
6.7 g
2%

Cholesterol
82 mg
27%

Fat
60.1 g
92%

Fiber
0 g
0%

Protein
10.6 g
21%

Sodium
1814 mg
73%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Bacon

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 614
Calories from Fat: 541

% Daily Value *
Total Fat 60.1g 92 %
Saturated Fat 21.9g 110 %
Cholesterol 82mg 27 %
Sodium 1814mg 73 %
Potassium 222mg 6 %
Total Carbohydrates 6.7g 2 %
Dietary Fiber 0g 0 %
Protein 10.6g 21 %
** Sugars 6.7g
Vitamin A < 1 %
Vitamin C < 1 %
Calcium 2 %
Iron 7 %
Thiamin 45 %
Niacin 58 %
Vitamin B6 9 %
Magnesium 3 %
Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.