Smoked BBQ Bacon
Smoking bacon has long been a popular method for preserving meat and enhancing its flavor. Smoked bacon is especially popular in American barbecue culture, giving dishes a juicy and intense flavor. The slight sweetness of the maple syrup glaze provides a perfect contrast to the smoky taste, which makes this dish even more special. Whether it's breakfast, a grilled burger, or a classic sandwich, this homemade smoked BBQ bacon adds extra flavor and character to every dish.
Ingredients for this recipe
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Preparation Steps
1
Thoroughly clean the pork belly. If using pork belly with skin, score the skin in a crosshatch pattern with a sharp knife to help the cure penetrate.
2
In a bowl, combine the salt, pepper, brown sugar, garlic powder, smoked paprika, and ground bay leaf. Rub this dry cure evenly over the entire surface of the pork belly.
3
Place the cured pork belly in an airtight bag or covered container and refrigerate for at least 24 hours, allowing the flavors to meld.
4
Preheat your smoker to 200-220°F (90-100°C). Distribute the charcoal or wood evenly in the smoker to ensure a long and consistent smoke.
5
Place the cured pork belly on the smoker rack and smoke at a low temperature for 4-5 hours. Brush thinly with maple syrup every hour to create a slightly caramelized and deeper flavor.
6
When the internal temperature reaches 150-160°F (65-70°C), remove the bacon from the smoker and let it cool on a rack at room temperature for 30 minutes.
7
Let the smoked bacon cool completely, then slice thinly and serve, or cure it further in the refrigerator for a few days to achieve a more intense flavor.
8
Serve with freshly toasted bread, eggs, or alongside other fried dishes. It's also an excellent addition to grilled burgers and sandwiches.
