This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Cottage Fries See how to make excellent oven-baked fries. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Easy Spring Recipes Recipes for the local fruits and veggies headed your way. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Bacon Mustard Pork Roast with Stuffed Mushroom Caps
Pineapple Bacon Burgers
Green Bean and Bacon Saute
Bacon Popcorn
Black Beans with Bacon
more »
Top Related Articles
Thanksgiving Menu: Bring on the Bacon
5 Most-Loved Meatloaf Recipes
French Toast—Oui, Oui!
Wild about Game
Roasting Lamb
Smoking Foods
Tying Roasts
Roasting Meat
Mighty Meatballs
Simply Perfect Scones
Related Collections
Bacon BBQ and Grilling
Fun with Bacon
Low Carb Main Dish - Pork
Bacon
Breakfast Bacon Recipes

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Bacon

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."

Rate/Review | Read Reviews (4)

Prep Time:
10 Min

Cook Time:
6 Hrs

Ready In:
6 Days 6 Hrs 10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 pounds bacon

Ingredients

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

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.

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.