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Smoked Bacon 3 Ways! | Regular - Spicy - Honey | Easy Brine!

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Recipe Information

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Video-Specific Recipe

Classic American Smoked Bacon

Cultural Context

Bacon has been a staple in American breakfasts since the early 20th century, often associated with hearty morning meals. Its smoky flavor and crispy texture make it a beloved addition to various dishes, from sandwiches to salads. Today, bacon is celebrated in many forms, including artisanal varieties and unique flavor infusions, making it a versatile ingredient in modern cuisine.

AmericanUSmain
180 min
easy
4 servings
Servings4
10g Curing Salt
30g Sea Salt
5g Coarsely Ground Pepper
250ml Demineralized Water
20g Chili Powder
100g Honey
100g Sugar

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon is lower in fat, while pork belly can be more affordable.

1

Prepare the pork belly. Remove the skin and excess (floppy) fat.

2

Mix brine ingredients.

3

Add pork belly and brine in a ziplock bag. Squeeze out the air.

4

Brine for 5+ days, turning daily.

5

(optional) Rinse and dry meat after draining the brine.

6

Smoke on low temperature (80-100 Celcius) for 1 hour.

7

Smoke on high temperature (180-200 Celcius) for another 30-60 minutes to reach internal temperature of 63 Celcius to cook the bacon.

8

Let it rest and cool.

Cooking Techniques

smoking

Equipment Needed

ziplock bagsmoker

Spice Level:

🌶️🌶️🌶️

Dietary

low-carb

Allergens

milk

Also Known As

Smoked BaconCrispy Bacon

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