Slow-Smoked Bacon

Instructions

1. 01

   Combine brine ingredients in large pot over high heat and bring to a simmer. Allow to cool completely.

2.  

   Ingredients

   • 1 cup Dark Brown Sugar
   • 1 cup Kosher Salt
   • 1/2 gallon Water

3. 02

   Pour brine into large plastic Ziploc bag and place pork belly inside. Place in aluminum tray and brine for 4 to 6 days in refrigerator.

4. 03

   Remove pork belly from brine and pat completely dry.

5. 04

   Turn on Masterbuilt slow-smoker attachment and cold-smoke fat-side up for 5 hours.

6. 05

   Remove from smoker.

7. 06

   Optional: Place in freezer for 20-30 minutes to stiffen.

8. 07

   Preheat smoker to 275°F.

9. 08

   Smoke for 45 minutes to 1 hour depending on thickness of bacon.

10. 09

    Slice into 1/8” thick slices and place on a fish & vegetable mat.

11. 10

    Optional: Drizzle maple syrup and brown sugar to taste.