Bacon Homemade In A Smoker Recipes

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HOMEMADE SMOKED MAPLE BACON



Homemade Smoked Maple Bacon image

Use this easy-to-follow recipe to make homemade smoked maple bacon. Learn how to get that delicious smoked flavor and to preserve your leftovers.

Provided by Leda Meredith

Categories     Breakfast     Brunch

Time P10DT2h45m

Yield 10

Number Of Ingredients 6

2 to 3 pounds pork belly
1/2 cup grade A or B maple syrup
3 tablespoons kosher salt
1 1/4 teaspoons ground black pepper
1/2 teaspoon curing salt, optional
Liquid smoke, for basting

Steps:

  • Gather the ingredients.
  • Rinse the pork belly under cold water.
  • Pat it dry with paper towels or a clean dishcloth.
  • Combine the maple syrup, salt, pepper, and curing salt (if using) in a small bowl.
  • Rub the seasoning mixture into all sides of the pork belly, using your scrupulously cleaned hands. Spend a couple of minutes massaging the seasoning/curing mixture into the meat.
  • Place the pork belly, along with any leftover curing mixture, into a plastic bag and seal it shut. Store it lengthwise in the refrigerator for 10 to 14 days, turning the bag over occasionally. The bacon should be fully cured at this point, with a firm texture and no soft spots.
  • Preheat oven to 200 F. Rinse the bacon.
  • Again pat it thoroughly dry with paper towels or a clean, dry dishtowel.
  • Place the bacon on a rack over a pan and roast the cured bacon in a 200 F oven until the internal temperature reaches 150 F. This should take about 2 hours.
  • Remove from oven and baste the cured and roasted bacon with the liquid smoke. Use a pastry brush to evenly coat all sides and allow it to set on the counter to air-dry for 30 minutes.
  • Store the bacon in a tightly sealed container or bag in the refrigerator for up to a month, or in the freezer for up to a year.

Nutrition Facts : Calories 440 kcal, Carbohydrate 11 g, Cholesterol 114 mg, Fiber 0 g, Protein 31 g, SaturatedFat 11 g, Sodium 1263 mg, Sugar 10 g, Fat 29 g, ServingSize 10 servings, UnsaturatedFat 0 g

HOMEMADE BACON



Homemade Bacon image

Provided by Michael Symon : Food Network

Time 3h30m

Yield 3 1/2 pounds bacon

Number Of Ingredients 8

5 pounds pork belly, skin on
1/4 cup kosher salt
2 teaspoons pink curing salt
1/4 cup packed dark brown sugar
1/4 cup honey (preferably chestnut honey)
2 tablespoons red pepper flakes
2 tablespoons smoked sweet paprika
1 teaspoon cumin seeds

Steps:

  • Rinse the pork belly and pat dry. Transfer to a resealable 2-gallon plastic bag. To make the spice rub, mix the kosher salt, pink salt, brown sugar, honey, red pepper flakes, paprika and cumin in a bowl. Coat the pork belly all over with the mixture.
  • Close the bag and refrigerate 7 to 10 days, flipping once a day, until the pork belly feels firm. It should take 7 days for a thin belly that is about 11/2 inches thick, longer for a belly that's 2 to 3 inches thick.
  • Remove the pork belly from the bag, rinse thoroughly and pat dry. Refrigerate the belly on a rack, uncovered, 48 hours.
  • Set up your smoker according to the manufacturer's instructions using applewood chips, and set to 200 degrees F. Smoke the pork belly 3 hours, or until the bacon reaches an internal temperature of 150 degrees F.
  • Remove the rind (optional), then slice and cook as desired. To store, wrap the bacon in plastic wrap and refrigerate up to 1 week or freeze up to 2 months.
  • Pink curing salt is a mix of salt and sodium nitrite. It keeps the meat pink and protects it from bacteria. You can find it at specialty food stores or online.

SMOKED BACK BACON



Smoked Back Bacon image

Homemade back bacon, a salty and sweet treat! It can be eaten after smoking or pan-fried afterwards. I like it on an egg and English muffin breakfast sandwich.

Provided by Mike E

Categories     Meat and Poultry     Pork     Bacon

Time P3DT2h40m

Yield 4

Number Of Ingredients 7

6 cups water
3 tablespoons kosher salt
2 tablespoons white sugar
2 tablespoons maple syrup
¼ teaspoon garlic powder
¼ teaspoon pink salt #1 (curing salt)
1 (1 pound) pork tenderloin

Steps:

  • Mix water, kosher salt, sugar, maple syrup, garlic powder, and curing salt until dissolved.
  • Place the pork loin in a large bag or food-safe container large enough to completely submerge it in the brine. Add brine and refrigerate for at least 3 days.
  • Remove pork from brine and pat dry with paper towels; discard brine.
  • Preheat a smoker to 180 degrees F (82 degrees C) according to manufacturer's instructions.
  • Place pork onto wire racks. Place the racks into the smoker. Add wood chips according to manufacturer's directions. Smoke until pork is slightly pink in the center, about 2 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Let cool before slicing.

Nutrition Facts : Calories 147 calories, Carbohydrate 13.1 g, Cholesterol 49.1 mg, Fat 2.4 g, Protein 17.6 g, SaturatedFat 0.8 g, Sodium 4515.3 mg, Sugar 12.2 g

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