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Smoked Bacon

Smoked Bacon

Curing Ingredients:

5 Gallons Ice Water (35-40˚F)
5 Lbs. Sweet Bacon Cure
1 Pkg / Jar Apple Cinnamon Rub or Chipotle Lime Rub
Pork Bellies


Mix the 5 gallons of water thoroughly with 5 lbs. of cure.

Cover Pickling Instructions:

1) Inject bellies (8-10% of gross weight) with above cure.
2) Use a hand or electric brine pump. Place bellies in plastic or S/S lugs and submerge in same.
3) Cover pickling solution (add weight to keep submerged).  Cure for 3-4 days.

4) Remove from cure and wash thoroughly in warm water. Let product dry for several hours.

Prior to hanging bellies in smokehouse. Generously rub completely with Apple Cinnamon Rub or Chipotle Lime Rub.

Smoking Instructions:

1) Preheat smoker to 100˚F with damper ¾ open; hang bellies on bacon combs or hangers (no parts touching); add 2/3 pan sawdust (moistened).
2) Increase thermostat to 110˚F and smoke for 5 hours.
3) After 5 hours, increase thermostat to 130˚F and add another ⅔ pan sawdust (moistened).
4) Smoke for another 5 hours and remove sawdust pan. Then close dampers.
5) Increase thermostat to 170˚F. Run until internal temperature reaches 140˚F.

6) Turn off thermostat. Remove to cooler for 10-12 hours before slicing.



Smokehouse Recipe - Smoked Bacon Description of your recipe.Ingredients: 5 Gallons Ice Water, 5 Lbs. Sweet Bacon Cure, 1 Package Apple Cinnamon Rub, Pork Bellies,
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