Hey everyone, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, smoked & cured bacon. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Smoked & Cured Bacon is one of the most well liked of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Smoked & Cured Bacon is something which I’ve loved my whole life.

Define smoked. smoked synonyms, smoked pronunciation, smoked translation, English dictionary definition of smoked b. Informal Tobacco in a form that can be smoked. (Received Pronunciation) IPA(key): /sməʊkt/. (General American) IPA(key): /smoʊkt/. From Middle English smoked, y-smoked, equivalent to smoke +‎ -ed. smoked (not comparable).

To get started with this particular recipe, we must prepare a few components. You can cook smoked & cured bacon using 8 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Smoked & Cured Bacon:

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

If you post an image please make your first comment the items you smoked, the rub used (recipe is better), the temp, time, and smoker used. Lenin - doesn't smoke, forever alive. I didn't like having to explain to them, so I just shut up, smoked a cigarette, and looked at the sea. From bacon to pulled pork to whole turkeys, fish, and corn on the cob, these delicious recipes will fill up your smoker!

Steps 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.

Through countless of grilling, smoking, and roasting meats with charcoal/wood, and our own smokehouse, Smoked unlocks the secrets of. Smoked meat is the result of a method of preparing red meat, white meat, and seafood which originated in the Paleolithic Era. Smoking adds flavor, improves the appearance of meat through the Maillard reaction, and combined with curing preserves the meat. Smoked Fish is a food item that provides an average morale bonus. It is produced by towns and villages that are near the ocean or by rivers, and can usually be found for sale in large quantities.

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