Smoked bacon?

hardegger

ok I have some new friends in the smoking club and was wondering who has a great recipe
for smoked bacon? As I understand it you add brown aigar to raw bacon and then smoke it? Does it need anything else? What temp-slow and low? How long? Thanks in advance...🍻

xfire_ATX

I havent done it on the egg but used on the side smoker often.  I just put in on plain.

Wolfpack

Lots of ways to skin this cat- most tend to go with a cure and hot smoke. Lots of variations on the additives to the cure but here is a great starting point  🥓

http://ruhlman.com/2016/04/bacon-time/

Woodchunk

Cure cure for 7/8 days with salt/brown sugar mix then cold smoke.
slice and fry up like you do store bought

st¡ke

Pretty sure he's talking about bacon candy, not curing belly. 

lkapigian

This is my Go to, you can adapt from here

https://youtu.be/BWRbTKnwtjc

Just did 20 pounds

onedbguru

I cure mine (just finished 15#s)  with k.salt+br sugar and LOTS of cracked pepper. Coat the pork belly and put it into a trash bag (or other very large plastic container) and the let it cure for 2-3 weeks. Then take it out, and air dry in the fridge for 2-3 days.  Then smoke with a handful of lump plus a log or two of your favorite flavor profile smoking wood.  This last batch was applewood. I also have maple and hickory if I want those profiles.   Once it is smoked, I will put it in the freezer for ~2-3hrs to make it easier to slice. (using an Avantco 309 9" all metal slicer). 

BGEChicago

You will need Prague powder unless you want Salmonella.. I follow this recipe using apple, just on the egg though:
https://amazingribs.com/tested-recipes/pork-chops-pulled-pork-ham-and-more-pork-recipes/how-make-smoked-bacon-home-it-so

st¡ke

BGEChicago said:

You will need Prague powder unless you want Salmonella.. I follow this recipe using apple, just on the egg though:
https://amazingribs.com/tested-recipes/pork-chops-pulled-pork-ham-and-more-pork-recipes/how-make-smoked-bacon-home-it-so

You won't get salmonella if you don't use prague powder.

You just wont have bacon like we know it.


What we know as bacon was originally a preservative method, now it's done simply because we like bacon.

Strictly speaking, #1 cure isn't even required to cure meat. See country ham, prosciutto etc.

And again, bet someone else's left nut the guy is not asking about making bacon, but rather pig candy.

He mentions brown sugar and smoking bacon together, i.e, cooking premade bacon with a coating of brown sugar and rub

Granted, could be he meant curing, but the brown sugar reference makes me think otherwise

lkapigian

@st¡ke think you are right, I read right past " raw bacon"