Bacon bliss unlocked: discover the secret to the most irresistible double smoked bacon recipe

Indulge in the unparalleled aroma and flavor of homemade double smoked bacon with our meticulously crafted recipe. This culinary masterpiece elevates the humble bacon to new heights, transforming it into a mouthwatering delicacy that will tantalize your taste buds.

Ingredients:

• 5 pounds pork belly, skin-on
• 2 cups brown sugar
• 1 cup kosher salt
• 1/2 cup black pepper
• 1/4 cup maple syrup
• 1/4 cup Dijon mustard

Equipment:

• Smoker
• Wood chips (hickory, apple, or cherry)
• Butcher’s twine
• Thermometer
• Cooling rack

Instructions:

Step 1: Prepare the Pork Belly
Trim the pork belly of any excess fat and score the skin in a diamond pattern. This will help the bacon curl and render evenly during the smoking process.
Step 2: Create the Cure
In a large bowl, combine the brown sugar, salt, black pepper, maple syrup, and Dijon mustard. Mix thoroughly to form a flavorful cure.
Step 3: Cure the Pork Belly
Rub the cure mixture generously all over the pork belly, ensuring it gets into all the crevices. Place the pork belly in a large zip-top bag and refrigerate for 7-10 days. Flip the bag daily to ensure even curing.
Step 4: Rinse and Dry
After the curing period, remove the pork belly from the bag and rinse it thoroughly with cold water. Pat dry with paper towels to remove any excess moisture.
Step 5: Smoke (Round 1)
Preheat your smoker to 225°F (107°C). Place the pork belly on the smoker grate and smoke for 2-3 hours, or until it reaches an internal temperature of 150°F (66°C).
Step 6: Cool and Slice
Remove the pork belly from the smoker and let it cool to room temperature. Slice the bacon into thin strips using a sharp knife.
Step 7: Smoke (Round 2)
Preheat your smoker to 275°F (135°C). Place the bacon strips on the smoker grate and smoke for an additional 1-2 hours, or until it reaches an internal temperature of 165°F (74°C).

Tips:

• For a more intense smoky flavor, use a combination of different wood chips.
• Keep a close eye on the temperature of the smoker to ensure the bacon doesn’t overcook.
• Let the bacon rest for at least 12 hours before eating for the best flavor development.
• Store the bacon in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months.

Benefits of Double Smoked Bacon:

• Rich and smoky flavor
• Crispy and tender texture
• High in protein and healthy fats
• Versatile culinary ingredient

Variations:

• Candied Bacon: Dip the bacon strips in maple syrup before the second smoking round.
• Spiced Bacon: Add your favorite spices to the cure mixture, such as paprika, cumin, or chili powder.
• Honey Glazed Bacon: Brush the bacon strips with honey during the second smoking round.

Final Thoughts:

Master the art of double smoking bacon with our meticulously crafted recipe. This culinary triumph will elevate your breakfast, sandwiches, and salads to new culinary heights. Embrace the smoky aroma and savor the delectable flavor of this homemade delicacy.

Frequently Asked Questions:

Q: Can I use any type of pork belly for this recipe?
A: Yes, but for the best results, choose pork belly with a good layer of fat and skin.
Q: How long can I store double smoked bacon?
A: Store the bacon in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months.
Q: How do I know when the bacon is fully cooked?
A: Use a meat thermometer to check the internal temperature. The bacon is fully cooked when it reaches 165°F (74°C).