Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, smoked & cured bacon. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Smoked & Cured Bacon is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Smoked & Cured Bacon is something which I have loved my whole life.

A mixture of gases and small suspended particles of soot or other solids, resulting from the burning of materials such as wood or coal. b. This smoked egg recipe is incredibly easy. I learned it from a neighbor and it is a fun way to use up the extra space in your smoker grill.

To begin with this particular recipe, we have to first prepare a few components. You can have smoked & cured bacon using 8 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Smoked & Cured Bacon:

1. Take BACON RUB(cure)
2. Get 5 c kosher salt
3. Get 1 c brown sugar
4. Make ready 1/4 c red pepper flake
5. Take 1 teaspoon pink salt
6. Prepare 1 tablespoon black pepper
7. Make ready pork belly
8. Prepare 1 washed & well dried pork belly

I know lots of people are a bit apprehensive about preparing their first smoked turkey. The skin is beautifully tanned and the meat is so juicy. Please alert our staff of any food allergies or intolerences. Smoked turkey is a Food Network fan favorite.

Instructions to make Smoked & Cured Bacon:

1. Combine all ingredients for the bacon rub, mix well. Once combined, place into a proper storage container. You will not need all of the mix for this recipe.
2. After preparing the pork belly, rub liberally with the bacon rub. Coating the entire belly on both sides. Place the belly into a container, and store in the refrigerator for 5 days.
3. After 5 days of curing: Wash away the rub, dry well, and place the bacon in a smoker @ 240°, fat side up, using mesquite wood for smoke. Remove bacon at 185° and allow to cool to room temp.
4. After allowing to cool, wrap well with plastic wrap and refrigerate 24 hours.
5. If possible use a electric slicer to create beautiful slices of homemade bacon. Hand slice if needed, but don’t cut too thick!! Refrigerate in a proper container.

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So that’s going to wrap it up with this special food smoked & cured bacon recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!