Bacon The Best Recipes

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Bacon

"This recipe is used for smoked red meat and bacon, and could work for Canadian bacon as well This bacon needs masses of smoke."

Ingredients :

4 pounds raw pork stomach
1/2 cup packed brown sugar
1/four cup sugar-based totally curing combination (inclusive of Morton® Tender Quick®)
1 gallon bloodless water, or as wanted
1 (10 pound) bag charcoal briquettes
hickory or apple wooden chips

Instructions :

Prep : 10M	Cook : 16M	Ready in : P6D

In a 2 gallon field, blend collectively the brown sugar, curing combination, and water. Submerge the red meat stomach inside the mixture so that it's far blanketed absolutely. If the meat floats, you can weigh it down with a dinner plate or comparable item. Refrigerate included for six days.
Light charcoal in an out of doors smoker. Soak wood chips in a bowl of water. When the temperature of the smoker is between a hundred and forty and 150 stages coals are prepared. Smoke the red meat stomach for six hours, throwing a handful of wooden chips on the coals about once an hour. Store within the fridge. Slice and fry as you'll with store-bought bacon.

Notes :

For Canadian bacon, use a red meat tenderloin. Use the same quantities of components in line with pound as for red meat stomach. Increase the temperature of the smoker to 180 ranges after 4 hours, and prepare dinner till the internal temperature of the beef is one hundred sixty five tiers F(70 ranges C).

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