Ingredients for - Smoked Back Bacon
How to cook deliciously - Smoked Back Bacon
1. Stage
Mix water, kosher salt, sugar, maple syrup, garlic powder, and curing salt until dissolved.
2. Stage
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.
3. Stage
Remove pork from brine and pat dry with paper towels; discard brine.
4. Stage
Preheat a smoker to 180 degrees F (82 degrees C) according to manufacturer's instructions.
5. Stage
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.
