Bacon Popular Recipes

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Bacon

"This recipe is used for smoked red meat and bacon, and will work for Canadian bacon as well This bacon wishes lots of smoke."

Ingredients :

4 pounds uncooked pork stomach
1/2 cup packed brown sugar
1/4 cup sugar-primarily based curing aggregate (including Morton® Tender Quick®)
1 gallon cold water, or as needed
1 (10 pound) bag charcoal briquettes
hickory or apple wooden chips

Instructions :

Prep : 10M	Cook : 16M	Ready in : P6D

In a 2 gallon field, blend together the brown sugar, curing combination, and water. Submerge the pork stomach inside the mixture so that it's far blanketed completely. If the beef floats, you could weigh it down with a dinner plate or similar object. Refrigerate protected for 6 days.
Light charcoal in an out of doors smoker. Soak timber chips in a bowl of water. When the temperature of the smoker is between one hundred forty and a hundred and fifty degrees coals are ready. Smoke the beef stomach for six hours, throwing a handful of timber chips at the coals about as soon as an hour. Store inside the fridge. Slice and fry as you'll with shop-sold bacon.

Notes :

For Canadian bacon, use a red meat tenderloin. Use the equal amounts of elements in line with pound as for beef belly. Increase the temperature of the smoker to one hundred eighty tiers after 4 hours, and prepare dinner till the inner temperature of the meat is 165 ranges F(70 tiers C).

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