Back bacon prepared from scratch is a sweet and salty delight. After smoking or after being pan-fried, it can be consumed. It tastes good on an English muffin and egg breakfast sandwich.
| Prep Time: | 10 mins |
| Cook Time: | 2 hrs 30 mins |
| Additional Time: | 3 days |
| Total Time: | 3 days 2 hrs 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 6 cups water
- 3 tablespoons kosher salt
- 2 tablespoons white sugar
- 2 tablespoons maple syrup
- ¼ teaspoon garlic powder
- ¼ teaspoon pink salt #1 (curing salt)
- 1 (1 pound) pork tenderloin
Instructions
- Mix water, kosher salt, sugar, maple syrup, garlic powder, and curing salt until dissolved.
- Place the pork loin in a large bag or food-safe container large enough to completely submerge it in the brine. Add brine and refrigerate for at least 3 days.
- Remove pork from brine and pat dry with paper towels; discard brine.
- Preheat a smoker to 180 degrees F (82 degrees C) according to manufacturer’s instructions.
- Place pork onto wire racks. Place the racks into the smoker. Add wood chips according to manufacturer’s directions. Smoke until pork is slightly pink in the center, about 2 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Let cool before slicing.
- Always brine foods in a food-grade, nonreactive container such as a stainless steel or enameled stockpot, a brining bag, or a food-grade plastic bucket.
- Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.
Reviews
Simple, straight-forward recipe. Easy prep and even easier clean up. Taste and texture are similar to Canadian bacon. I’ll make this again.