I continually make adjustments to this recipe and always make great bacon. Whichever you choose, make sure you have an ample quantity. The goal is to remove the excess salt that has absorbed into the bacon, so that it isn’t overly salty. Smoking bacon in an electric smoker is easier than you think. All you need is a top-notch electric smoker and a … Spray non stick spray on the grates. I double the salt, as I like salty bacon. Despite the immense satisfaction one receives after spending a week making a successful product, the reality is that it will probably taste very much like good quality bacon anyone can purchase from a grocery store. Enter your email address to follow this blog and receive email notifications of new posts. Turn it over once a day. You can use it later to make pork rinds or skin-only chicharron. Place a meat thermometer into the thickest part of the pork belly, so that you can gauge the internal temperature properly. For best results, allow to dry off in the refrigerator for 4 to 12 hours – this will improve your bacon immeasurably. It works by heating a cooking chamber in which air circulates, heating food via convection. The goal is to use as little as possible, but still get the benefits to ensure a safe product at the end. Place that bowl in the fridge and let it sit for two days. Place the bacon on a rack over a pan (to catch any liquid smoke drippings) and air dry for 30 minutes. Since you’re taking the time to (hopefully) produce something special, it will be worth your while to pay a little extra for the best you can get. A two pound slab of pork belly will take roughly 2.5 hours to reach 150 degrees F. Remove the bacon from the smoker and take a whiff of what will soon be your homemade bacon! Curing and smoking meat is an ancient practice focused on preserving food. Homemade Bacon Recipe Using a Wet Cure and Electric Smoker, Sponsored: Kamikoto Kanpeki Knife Set Review, 2 pound slab of pork belly with or without skin, 1/2 teaspoon pink curing salt / Prague powder / curing salt, Apple or cherry wood chips soaked in water, Long, sharp knife (if the pork belly has skin), Cup, tablespoon, and teaspoon measurement tools. I enjoyed cutting thicker slices though. Learn how your comment data is processed. Great idea with the simple seasoning and black pepper! Do your best and don’t toss that skin! This includes, among others, the Amazon Associates Program for which, as an Amazon Associate, we earn from qualifying purchases. Other than the time commitment, I’d happily make it again. Place the belly in the cabinet and t… 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. No spam. When the bacon is cooled down, use a long, thin, and sharp knife to cut the rind (the dark outer bark of the bacon) along the length of the slab. If you really want, you can use this recipe without the pink curing salt, but make sure to cook the pork belly to 160 degrees instead of 150 degrees. As far as wood chips are concerned, hickory, maple and apple are traditional. My recommendation is to make this recipe successfully once and then try to experiment with the flavors. Use a pastry brush to evenly coat all sides. You can add spices as you wish, or include a “curing salt” which is little more than a preservative, but this is optional. I set my smoker at 100 and smoke for two hours. It tasted great and pretty much like store-bought bacon. Submerge the pork belly in the bowl of cold water and place it in the fridge to let it soak for an hour. Cold smoking bacon is a much longer process and more closely resembles the bacon you would buy in the store. At the end of the seventh day, dump the liquid out of the bag containing the now cured pork belly and rinse the pork belly under cold running water to wash off any excess cure. Pre-heat the smoker to 200 degrees F. Fill the water pan of your smoker with apple juice, water, or a mix of both. Get your smoker ready at 175 F (80 C). 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. Enter your email to follow Home Is A Kitchen and receive updates on new posts! An electric smoker is capable of smoking meat with remarkably few components. The real benefit is that you can flavor the bacon however you want through the cure used and you can cut the slices as thick as you like, which is fun. MeatSmokersHQ.com is supported by our readers. This provides moisture so the bacon doesn’t dry out, but also some sweet flavor. I shake rough ground black pepper on the fat side of the bacon before smoking. I wish I could tell you that making bacon at home is worth the wait, but it probably isn’t for most people just looking for a couple of strips for breakfast or a sandwich. Salt, sugar, and nitrates,, or nitrite are the four main components of curing. Let cook on pellet grill for 30 minutes or until bacon is done to your preference. When curing is complete, just rinse off the excess mixture and pat the cut of meat dry. For example, in a post-apocalyptic world that still has electricity, but where bacon is illegal, would I be able to make it myself from scratch? Great job. Opinions vary, but anyone who still thinks that organic meat is no different from the industrially farmed stuff deserves to have his barbecue tongs confiscated. Thoroughly rub the meat with the curing mixture all over, place in a pan and put it in the refrigerator. So, don’t be fooled because as it turns out, if you don’t cure the pork belly before making bacon, it ends up tasting a bit like ham rather than bacon. Stated another way, uncured bacon still uses nitrites/nitrates, but it just sources them from “natural” sources (unless the packaging explicitly states that there are no nitrates). Curing means the process to make homemade bacon takes about a week, so patience is a virtue. Nonetheless, it’s all about balance and making sure the end product works. Repeat this process for 2 hours. Cold smoking bacon is a much longer process and more closely resembles the bacon you would buy in the store. The smoking temperature for cold smoked bacon is obviously on the lower side, under 100F. It is best to smoke bacon at … For an electric smoker, I used a 1/2 cup of soaked apple wood chips (or a mix of apple and cherry wood) added at the beginning of the cooking process. When the solution is well mixed, pour it into the bag over the pork belly. This piece is edible, but it will probably be very salty and it won’t be the best expression of the bacon. Getting good quality pork belly might be easier if you live in the countryside; if you’re not that lucky, you may need to sweet-talk your butcher a little. A basic curing mixture consists of salt, sugar and pepper. Cut the ends of the bacon off and soak for 2 hours in cold water, hanging the water every hour. Thicker slices requires a long and slow cooking method, while thin slices can be cooked like any store-bought bacon. That’s how the reasoning goes, and that’s just what they do. If the belly has skin on it, very carefully remove just the skin using a long, thin, and very sharp knife. Place a meat thermometer into the thickest part of the pork belly, so that you can gauge the internal temperature properly. Pork belly generally comes with the skin still on, which isn’t edible unless it’s much more thoroughly cooked than anyone likes their bacon. Cooking Smoked Bacon Candy on Your Smoker. Our reviews are unbiased, and our opinions are our own. Get your smoker ready at 175�F (80�C). The best thing about making your own is that you’re no longer restricted to those anemic, paper-thin ribbons that have somehow become fashionable. Every smoker owner in the world probably claims to have the best electric smoker recipes on the planet, but nobody is going to argue with a plate of artisanal bacon made using this simple method. throw some maple, apple, or … The quality of the pork belly you start with is the single factor that will affect the caliber of your bacon the most. For best results, allow to dry off in the refrigerator for 4 to 12 hours – this will improve your bacon immeasurably. Enter your email address to subscribe to this blog and receive notifications of new posts by email. Thanks! Depending on your knife skills and the quality of your knife, this can be very easy or very difficult. Sorry, your blog cannot share posts by email. Cold bacon is much easier to slice, so I recommend letting it cool. As always I appreciate reader feedback and understand that what may work for me or may work once may not work for everyone under all circumstances. While this recipe did work out for me soaking the bacon in a cold water bath after smoking, I have adjusted the amounts of salt in the recipe to use less salt. So glad you’ve been enjoying it! This site uses Akismet to reduce spam. I was surprised how easy it was to make. Hang your slab in the smoker if you do not have a hook you can put it in the smoker cold smoking bacon temperature at 70°F make sure that you don’t cook the meat keep the temp below 80°F. When an hour is up, dump the water and replace it with fresh cold water.