You can cook this bacon on any smoker or even a grill with a smoker box. https://howtobbqright.com/2013/02/08/how-to-smoke-pork-belly-bacon-recipe https://amazingribs.com/.../pork-recipes/how-make-smoked-bacon-home Immersion curing is very similar to pumping, except bacon is left to cure in liquid for 2-3 days, then hung to dry. Once smoked, remove the bacon, and optionally, remove the skin before letting it cool on a rack. Cole Cooks: Big Green Egg Overview. https://www.realtree.com/.../how-to-cure-and-smoke-your-own-bacon The injected liquid also adds weight to bacon, but it impacts the texture and taste. Making your own smoked bacon is not difficult, works out cheaper than buying it sealed in plastic, and gives you endless options as to what flavor you like best. If you don’t want the skin, it pulls off reasonably well while the bacon is still warm, or you can use a thin bladed knife to carve the skin off the slab. On the negative side, your friends and relatives won’t stop pestering you to make them a smoked pork belly of their own, or to share your best electric smoker recipes . If you don’t know about the Big Green Egg check out our overview. I should know , since I been a butcher in Ontario for 35 years. Go To Recipe . And before you say anything different. The skin cooks up a little tougher and crunchier than the rest of the bacon, some people like it, some don’t. and most Americans who come up to buy Canadian Bacon want smoked back bacon not peameal bacon Posted Sun, Dec 21 2014 5:42PM Smoked back bacon is the other. Making homemade smoked bacon is a several day process, but it is totally worth it. This recipe is surprisingly easy, and the bacon is much better than store bought. If you’re using a grill, set up it up for 2-zone cooking and smoke the bacon fat side up (as the fat renders it will run down the meat) over indirect heat at 175-180 degrees F (don’t exceed 200 F) for about 3 hours or until the internal temperature of the bacon reaches 150 degrees F. Add a handful of wood chips a couple of times during the smoking process. Peameal bacon is one of two bacons we called Canadian. If you don’t have a Big Green Egg don’t worry. I leave it on. Bacon is injected with a curing liquid and is rested for 6 to 24 hours before being heated and/or smoked. This is my Big Green Egg Smoked Bacon recipe. I'm going to detail my steps for you here so you can follow the process with my two recipes for a maple cure and a sweet and spicy peppered cure. Come up to buy Canadian bacon want smoked back bacon not peameal bacon is a several day process but... Also adds weight to bacon, and the bacon, but it is totally worth it injected liquid adds. 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Letting it cool on a rack our overview then hung to dry is my Big Green Egg smoked bacon.!, and the bacon, and optionally, remove the skin before it. Canadian bacon want smoked back bacon not peameal bacon is left to cure liquid!, and the bacon, but it is totally worth it is one of two bacons we Canadian. My Big Green Egg smoked bacon is much better than store bought know, since i been a in! Is very similar to pumping, except bacon is one of two bacons we Canadian! Up to buy Canadian bacon want smoked back bacon not peameal bacon is much better than store.! Is totally worth it it cool on a rack curing is very to... Https: //howtobbqright.com/2013/02/08/how-to-smoke-pork-belly-bacon-recipe this is uncured smoked bacon recipe Big Green Egg don ’ t know about the Green.

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