Smoked Back Bacon

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.

• Preparation Time: 10 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 10 mins
• Calories: 147 Calories

Ingredients

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

Recipe Instructions

Step 1

Mix water, kosher salt, sugar, maple syrup, garlic powder, and curing salt until dissolved.

Step 2

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.

Step 3

Remove pork from brine and pat dry with paper towels; discard brine.

Step 4

Preheat a smoker to 180 degrees F (82 degrees C) according to manufacturer's instructions.

Step 5

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.