SMOKED BACK BACON

Smoked Back Bacon image

Homemade back bacon, a salty and sweet treat! It can be eaten after smoking or pan-fried afterwards. I like it on an egg and English muffin breakfast sandwich.

Provided by Mike E

Time P3DT2h40m

Yield 4

Number Of Ingredients 7

Ingredients

6 cups water
3 tablespoons kosher salt
2 tablespoons white sugar
2 tablespoons maple syrup
¼ teaspoon garlic powder
¼ teaspoon pink salt #1 (curing salt)
1 (1 pound) pork tenderloin

Steps:

Mix water, kosher salt, sugar, maple syrup, garlic powder, and curing salt until dissolved.
Place the pork loin in a large bag or food-safe container large enough to completely submerge it in the brine. Add brine and refrigerate for at least 3 days.
Remove pork from brine and pat dry with paper towels; discard brine.
Preheat a smoker to 180 degrees F (82 degrees C) according to manufacturer's instructions.
Place pork onto wire racks. Place the racks into the smoker. Add wood chips according to manufacturer's directions. Smoke until pork is slightly pink in the center, about 2 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Let cool before slicing.

Nutrition Facts : Calories 147 calories, Carbohydrate 13.1 g, Cholesterol 49.1 mg, Fat 2.4 g, Protein 17.6 g, SaturatedFat 0.8 g, Sodium 4515.3 mg, Sugar 12.2 g