likes bacon. It’s fun to tell people you smoke and cure your own
bacon. They like the fact that it contains curing salt, brown sugar and
pork. Nothing else.
fresh pork and ask my butcher to let me know when he is butchering. Slabs
are usually 7-10lbs each. I comfortably do 2 slabs cut in half in my SmokinTex 1400.
Roughly 2 Tbs. of brown sugar and 1 Tablespoon of Morton’s Tender Quick curing
salt per lb.
meat about every inch or so on both sides with forks. It seems to me the
cure flavor gets deeper when I do this.
slabs on both sides with the mixture, pushing it into the meat and put in them
in large plastic bags sealed tight with twisties and rubber bands to help
prevent leaks. I get the bags from my butcher.
the fridge and flip once daily. The rub quickly turns into more of a
marinade so flipping is helpful.
weeks I drain the bags and give the slabs a very brief rinse. Very
brief. If I rinse too much it seems like I lose a lot of the salt taste
on the finished product.
dry with paper towels and let dry on racks to a dull haze.
cold smoker with usually hickory wood. I use more than I normally would for
ribs etc. as I like a lot of smoke flavor on my bacon. The house smells
great when frying!
200°F until internal temps are 145°F-147°F.
let rest until cool.
tightly in plastic wrap (keeps smoke smell in fridge to a minimum) and place
them in the fridge for another 2-3 days. I feel like this helps the smoke
mellow a bit and permeate the meat a little more, similar to cold smoked
cheese. The cold also make slicing about 100x easier.
Slice, vacuum pack,
give to friends and relatives. Receive smiles and hugs."