The savory taste of crisp smoked bacon, especially on a cheeseburger or with scrambled eggs, is almost unparalleled -- unless you have had the pleasure of enjoying double-smoked bacon. There is a richer, smokier texture to the bacon when double-smoked that you cannot find in regular bacon. The secret to the scrumptious flavor is the extended smoking process and the absence of injected brine. Regular smoked bacon is smoked between four and six hours. Double-smoked bacon is smoked for 24 hours. Because of this, double-smoked bacon is usually much more expensive than regular bacon. If you have the time, you can save money and make double-smoked bacon in your smoker at home.
Step 1
Mix the smoker meat cure and sugar in a small bowl until well blended. Coat the pork belly evenly, firmly patting the cure into the meat to ensure it sticks.
Step 2
Place the pork belly in a large freezer bag and seal, releasing as much air as possible. Refrigerate for seven to 10 days.
Step 3
Shake and turn the bag gently each day to redistribute the cure. There will be liquid in the bag, drawn from the meat by the cure. Do not remove the liquid.
Step 4
Check the pork belly for firmness after seven days. Once there are no more soft spots, the belly is fully cured.
Step 5
Rinse the meat under cold water and pat dry with a paper towel. Place in a clean freezer bag and return to the refrigerator to rest for one day.
Step 6
Preheat your smoker to 100 degrees Fahrenheit. Place the belly in the middle of the center rack to air-dry. Once the surface of the meat develops a sticky coating, reduce the temperature to 85 degrees Fahrenheit.
Step 7
Add flavored wood chips and allow to smoke for 24 hours. Check wood chips every four to six hours and add more as necessary.
Step 8
Increase the temperature of the smoker to 180 degrees Fahrenheit after 24 hours. Cook the meat until the internal temperature has reached 155 degrees Fahrenheit.
Step 9
Remove the double-smoked bacon from the smoker and allow it to cool. The bacon is now ready to be sliced and served.
Things You'll Need
- Smoker
- 2 pounds pork belly, uncured
- 6 tablespoons smoker meat, cured
- 6 tablespoons sugar
- 2-gallon freezer bag
- Bag of hickory or maple-flavored chips
