How to Smoke Bacon

Are you a bacon lover looking to create your very own flavourful and irresistible bacon at home? Look no further! In this guide, we will take you through a step-by-step process of making delicious bacon that will rival any store-bought variety. By following these simple instructions and using quality ingredients, you'll soon be savouring your homemade bacon that's perfectly seasoned and cooked to perfection.

Ingredients:

1.) 80g Misty Gully Maple Bacon Cure
2.) Flaming Coals Porkinator Pork Rub
3.) 2kg Pork Belly
4.) 2kg Pork Loin

Procedure: 

Creating your own mouth watering bacon at home is easier than you think. Follow these simple steps to embark on a culinary adventure that will leave you with irresistibly flavourful bacon.

Step 1: Start by weighing your pork to determine the perfect ratio of cure needed for optimal flavour. Accurate measurements are key to achieving the desired taste and texture.

Step 2: Measure out the precise amount of bacon cure required, ensuring that you have the right balance of flavours to enhance your pork.

Step 3: Rub the cure thoroughly over the pork, making sure to cover every inch of the meat. This step ensures that the flavours penetrate the pork, resulting in a delectable bacon experience.

Step 4: Place the pork in a bag and refrigerate it. Every 24 hours, take it out, give it a flip, and let it continue to cure for a minimum of 4 days. The duration may vary based on the weight of your pork, but on average, 4 to 5 days will yield delicious results.

Step 5: After the curing period, rinse your pork belly and allow it to soak for an hour. This step helps remove excess salt and balances the overall salti ness of your bacon.

Step 6: Drain the water from the pork belly. If you prefer a less salty flavour, repeat the rinsing process to achieve the desired level of saltiness.

Step 7: Dry the pork belly thoroughly and let it rest in the refrigerator overnight. This step enhances the texture and intensifies the flavours of the bacon.

Step 8: Remove the pork from the refrigerator and pat dry any excess moisture using a paper towel. Apply the new Flaming Coals Pork Rub, ensuring that the flavours are evenly distributed for a tantalising taste.

Step 9: Prepare your Flaming Coals Offset smoker by firing it up using the Flaming Coals Charcoal Starter wand, ensuring a consistent heat source.

Step 10: Set the Offset Smoker to a temperature of 220°F (104°C) and carefully place the cured pork inside. The slow smoking process infuses the bacon with smoky flavours that will leave you craving more.

Step 11: Keep a close eye on the internal temperature of the pork. Once it reaches 148°F (64°C), your bacon is perfectly cooked and ready to be enjoyed.

Step 12: Transfer the cooked pork to a pan and refrigerate it overnight. This step allows the bacon to cool and firm up, making it easier to slice the next day.

Step 13: Take out your bacon and slice it into thin, mouthwatering strips. Each slice is a testament to your homemade culinary skills.

Step 14: Finally, fry your bacon to a crispy, golden perfection. The sizzling sound and irresistible aroma will be the perfect reward for your patience and effort.

Now, sit back, savour the aroma, and enjoy the fruits of your labour as you bite into your very own homemade bacon masterpiece.

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