Making your own smoked bacon is a delicacy. It turns out way better than any bacon you can buy in the store.
Servings 4
Instructions
- Remove the skin with a knife if there is any. Put the bacon in a dry brine at least 2 hours before cooking.
- Get your grill started, prepare it for indirect heat. When it reaches 110° C/ 225° F you place the apple wood chunks on the charcoal, the bacon on the grate, close the lid and wait. A cut this size takes approximately 4 – 4.5 hours. The inner temperature should be 90-95° C/ 195° – 203° F when its ready.
- The bacon will get a nice color from the smoke, but we will brush it with maple syrup while it is being smoked.
- When the inner temperature reaches 50° C / 120° F it is time for the first brushing of maple syrup. You wait until then for the bacon to absorb as much smoke as possible. Brush it liberally on all sides except below it, and close the lid. When the inner temperature reaches 80° C / 175° F you brush it with syrup the second time. Open the vents to raise the grill temperature to 150° C / 300° F, and let it sit there until the bacon is done.
- Wrap the bacon in aluminum foil (seal it good) and a towel, and let it rest for 30-45 minutes. Unwrap, slice thin and server with cole slaw and some slices of bread!
