Directions: |
Directions:Place all dry ingredients in a bowl, combine. Evenly rub all sides of the belly with the dry rub, coating completely. Place in a container with fat layer side down. Cover with plastic wrap. Refrigerate for 5 days. Flip the bacon over and redistribute the liquid that will have formed. Return to refrigerator for 5 days. After 10 days the belly should be firm and stiff. Remove from container and rinse thoroughly. Pat dry with paper towels. You can rub down with honey, peppercorns, or maple syrup if you choose at this time. Preheat smoker to 175 to 180 degrees. Smoke using hickory, apple, cherry or pecan wood. Do not exceed 200 degrees.
Smoke bacon, fat side up for 3 hours or until the internal temperatures is 150 degrees. Once bacon hits 150 degrees, transfer to platter, place in refrigerator to cool down. Slice across the grain to desired thickness and enjoy. |
Personal
Notes: |
Personal
Notes: This is a basic bacon recipe that Dad has made. As you know, he has made many, many different variations of bacon over the years. It is a fun thing to play with, trying a variety of different woods and spices to see how they change the flavors of the meat. One year, he made an Asian variety that was really great. Unfortunately, other than in fried rice we couldn't figure out a way to use it all. So be sure when you are trying different varieties to make smaller batches at first. Bellies are pricey after all!
|
This recipe for Dads Basic Smoked Bacon is from