SMOKED BACK BACON
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
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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