Viral Dish! Bacon :: So Tasty

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Bacon

"This recipe is used for smoked beef and bacon, and will paintings for Canadian bacon as nicely This bacon wishes masses of smoke."

Ingredients :

4 kilos uncooked red meat stomach
half of cup packed brown sugar
1/four cup sugar-primarily based curing aggregate (inclusive of Morton® Tender Quick®)
1 gallon bloodless water, or as needed
1 (10 pound) bag charcoal briquettes
hickory or apple wood chips

Instructions :

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

In a 2 gallon box, blend collectively the brown sugar, curing aggregate, and water. Submerge the red meat belly inside the combination so that it's miles protected completely. If the meat floats, you could weigh it down with a dinner plate or comparable item. Refrigerate protected for 6 days.
Light charcoal in an out of doors smoker. Soak wood chips in a bowl of water. When the temperature of the smoker is among a hundred and forty and one hundred fifty levels coals are prepared. Smoke the beef belly for six hours, throwing a handful of wooden chips on the coals about once an hour. Store inside the refrigerator. Slice and fry as you would with keep-offered bacon.

Notes :

For Canadian bacon, use a beef tenderloin. Use the same quantities of substances consistent with pound as for beef belly. Increase the temperature of the smoker to a hundred and eighty degrees after 4 hours, and cook till the internal temperature of the meat is 165 stages F(70 tiers C).

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