This recipe can also be used to make Canadian bacon since both types of bacon require a lot of smoke.
| Prep Time: | 10 mins |
| Cook Time: | 6 hrs |
| Additional Time: | 6 days |
| Total Time: | 6 days 6 hrs 10 mins |
| Servings: | 16 |
| Yield: | 4 pounds bacon |
Ingredients
- 4 pounds raw pork belly
- ½ cup packed brown sugar
- ¼ cup sugar-based curing mixture (such as Morton® Tender Quick®)
- 1 gallon cold water, or as needed
- 1 (10 pound) bag charcoal briquettes
- hickory or apple wood chips
Instructions
- In a 2 gallon container, mix together the brown sugar, curing mixture, and water. Submerge the pork belly in the mixture so that it is covered completely. If the meat floats, you can weigh it down with a dinner plate or similar object. Refrigerate covered for six days.
- Light charcoal in an outdoor smoker. Soak wood chips in a bowl of water. When the temperature of the smoker is between 140 and 150 degrees coals are ready. Smoke the pork belly for 6 hours, throwing a handful of wood chips on the coals about once an hour. Store in the refrigerator. Slice and fry as you would with store-bought bacon.
- For Canadian bacon, use a pork tenderloin. Use the same amounts of ingredients per pound as for pork belly. Increase the temperature of the smoker to 180 degrees after 4 hours, and cook until the internal temperature of the meat is 165 degrees F(70 degrees C).
Reviews
Recipe was excellent. Everyone loved it.
I have been making Canadian bacon for a few years and you don’t smoke it you cure it and roll in corn meal and slice and eat
no changes will try it again
Bacon is my life! literally, the doctor says no, I say go!
verry good
So good. We made 16 pounds of bacon. We peppered the edges of half of it, delicious. So easy to make.
Fantastic flavor! I used this recipes for bacon and Canadian bacon using a pork eye of round. This is so much better than what you find in the stores without the chemical taste than many bacons now have. I use a half-and-half mixture of hickory and maple chips. I plan on trying this in making my own brown-sugar ham this fall.
Great Canadian bacon! Moist and low fat. Requires oil [I use olive oil] to fry. Makes a great BLT or cold sandwich. Kept for over 2 months in the refrigerator. I will definitely make it again.