Few culinary delights can compare to the smoky, savory flavor of perfectly cooked bacon. Smoked bacon is not only a versatile ingredient for numerous dishes, but it also brings a comforting aroma that fills your kitchen with warmth. In this recipe, we will share a simple yet exquisite way to prepare homemade smoked bacon that will elevate your cooking and delight your taste buds.
**Smoked Bacon**
**Ingredients:**
– 2 pounds of pork belly, skin removed
– 1/4 cup kosher salt
– 2 tablespoons black peppercorns
– 1 tablespoon brown sugar
– 2 cloves garlic, minced
– 2 bay leaves
– 1 tablespoon paprika
– 1 teaspoon cayenne pepper
– Apple or hickory wood chips for smoking
**Instructions:**
1. **Prepare the Pork Belly:** Rinse the pork belly under cold water and pat it dry with paper towels. Place it on a clean cutting board.
2. **Seasoning Mixture:** In a small bowl, combine the kosher salt, black peppercorns, brown sugar, minced garlic, bay leaves, paprika, and cayenne pepper. Mix well to ensure even distribution of flavors.
3. **Season the Pork Belly:** Rub the seasoning mixture all over the pork belly, making sure to coat it evenly on all sides. Place the seasoned pork belly in a resealable plastic bag or a shallow dish, cover it, and let it marinate in the refrigerator for at least 24 hours to allow the flavors to penetrate the meat.
4. **Prepare the Smoker:** If using a smoker, preheat it to 200°F (93°C). If you are using a grill for smoking, set it up for in-direct heat cooking.
5. **Add Wood Chips:** If you are using a smoker, add the apple or hickory wood chips according to the manufacturer’s instructions. This will infuse the pork belly with a rich, smoky flavor as it cooks.
6. **Smoke the Pork Belly:** Place the pork belly on the top rack of the smoker or on the grill away from direct heat. Close the lid, ensuring the vents are open to allow the smoke to circulate. Smoke the pork belly for about 2-3 hours, or until it reaches an internal temperature of 150°F (65°C).
7. **Rest and Slice:** Once cooked, remove the smoked bacon from the smoker or grill and let it rest for 10-15 minutes before slicing. This will allow the juices to redistribute within the meat, resulting in a more flavorful and tender bacon.
8. **Slice and Serve:** Using a sharp knife, slice the smoked bacon to your desired thickness. Serve it alongside your favorite breakfast dishes, salads, sandwiches, or use it as an ingredient in recipes that call for bacon.
Smoked bacon adds a unique depth of flavor to any dish it graces, making it a must-have in every home cook’s arsenal. Whether you enjoy it crispy or tender, this homemade version allows you to control the ingredients and tailor the flavor to your preference. Transform your kitchen into a haven of delightful aromas with this simple yet exceptional smoked bacon recipe.
