Homemade Smoked Pepper Bacon

[Gone Hiking]

I recently bought a pork belly to try making smoked pepper bacon. The method I used involves a 7-day wet brine in curing salt and seasonings, followed by a light rinse and 24-hours to air dry in the refrigerator. Then it is smoked at a low temperature, allowed to cool overnight, sliced, and then finally cooked... or in my test case, smoked again at a much higher temperature. I now have six packs of vacuum sealed bacon in the freezer that is quite unlike anything I've bought in the store. It's intensely smoky and very (perhaps too) peppery. Once I use this batch up, I think I'd like to try making maple bacon next. Good stuff.

 

[Barriehie]

Good job!

 

[badjak]

I recently bought a pork belly to try making smoked pepper bacon. The method I used involves a 7-day wet brine in curing salt and seasonings, followed by a light rinse and 24-hours to air dry in the refrigerator. Then it is smoked at a low temperature, allowed to cool overnight, sliced, and then finally cooked... or in my test case, smoked again at a much higher temperature. I now have six packs of vacuum sealed bacon in the freezer that is quite unlike anything I've bought in the store. It's intensely smoky and very (perhaps too) peppery. Once I use this batch up, I think I'd like to try making maple bacon next. Good stuff.
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Nice!
I like cold smoked bacon, beech.
There is something called a cold smoke generator that allows you to smoke at low temperatures
ProQ
Other type