Bacon So Tasty

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Bacon

"This recipe is used for smoked pork and bacon, and will paintings for Canadian bacon as well This bacon needs lots of smoke."

Ingredients :

4 pounds uncooked pork stomach
half of cup packed brown sugar
1/four cup sugar-based totally curing mixture (such as Morton® Tender Quick®)
1 gallon bloodless water, or as needed
1 (10 pound) bag charcoal briquettes
hickory or apple wooden chips

Instructions :

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

In a 2 gallon box, blend together the brown sugar, curing aggregate, and water. Submerge the beef stomach in the aggregate so that it's miles included absolutely. If the meat floats, you may weigh it down with a dinner plate or comparable item. Refrigerate blanketed for six days.
Light charcoal in an outdoor smoker. Soak timber chips in a bowl of water. When the temperature of the smoker is between one hundred forty and one hundred fifty stages coals are prepared. Smoke the pork stomach for six hours, throwing a handful of wooden chips on the coals approximately once an hour. Store inside the fridge. Slice and fry as you will with shop-bought bacon.

Notes :

For Canadian bacon, use a beef tenderloin. Use the same quantities of components according to pound as for red meat belly. Increase the temperature of the smoker to 180 levels after 4 hours, and cook until the internal temperature of the meat is a hundred sixty five ranges F(70 stages C).

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