Are you a bacon lover looking to take your breakfast game to the next level?
Look no further than double smoked bacon! This delicious twist on traditional bacon adds an extra layer of smoky flavor that will have your taste buds singing.
But how do you make it? Don’t worry, we’ve got you covered. In this article, we’ll walk you through the steps to make your own double smoked bacon at home.
From selecting the right cut of pork to smoking it to perfection, we’ll cover everything you need to know to create this mouthwatering breakfast treat.
So grab your apron and let’s get started!
How To Double Smoked Bacon?
Step 1: Select the Right Cut of Pork
The first step in making double smoked bacon is selecting the right cut of pork. Look for a slab of pork belly with a good balance of meat and fat. You can typically find this at your local butcher or specialty meat shop.
Step 2: Prepare the Brine
Once you have your pork belly, it’s time to prepare the brine. In a large bowl, mix together water, salt, sugar, and any other desired seasonings. You can also add Prague Powder #
Selecting The Right Cut Of Pork
Choosing the right cut of pork is crucial when it comes to making double smoked bacon. Pork belly is the most commonly used cut for bacon, but you also have the option of using shoulder meat. The shoulder is leaner, while the belly has more fat and is crispier.
When selecting your pork belly, look for a slab with a good balance of meat and fat. It should have a pinkish-red hue and a good amount of marbling, as this will result in a greater level of flavor. If you’re buying a bone-in pork loin, keep in mind that it won’t work for this particular recipe. Instead, look for a pork roast, which is essentially a boneless pork loin.
If you’re catering to a larger crowd, consider buying several smaller cuts rather than one large cut. This will allow you to smoke each one more quickly and ensure that they cook evenly. It’s also important to prepare the cut at least a day within buying it to ensure that it’s fresh and tender.
Ultimately, whether you choose to use pork belly or shoulder meat is up to personal preference. Whichever cut you choose, make sure to trim off any excess fat before smoking. This will ensure that your bacon is crispy and flavorful without being too greasy.
Preparing The Pork For Smoking
Now that you have your brined pork belly, it’s time to prepare it for smoking. The following steps will guide you through the process:
Step 1: Remove Excess Fat and Glands
Before cooking, remove any excess fat cap and glands from the pork belly. This will ensure that the meat cooks evenly and doesn’t become too greasy.
Step 2: Pat Dry and Apply Rub
Once the excess fat and glands have been removed, pat the pork belly dry with a paper towel. This will help the rub stick to the meat better. Apply a generous amount of dry rub on all sides of the pork belly, making sure to coat it evenly.
Step 3: Inject the Meat
For an extra burst of flavor, use a meat injector to inject the pork belly with your desired liquid. This could be apple juice, beer, or any other flavorful liquid that you prefer.
Step 4: Let it Rest
After injecting the meat, let it rest for at least an hour before smoking. This will allow the flavors to penetrate the meat and give it a more intense taste.
Step 5: Preheat Your Smoker
Preheat your smoker to 250°F and add wood chips or chunks for smoke flavor. Apple or cherry wood are great options for double smoked bacon.
Step 6: Smoke the Pork Belly
Place the pork belly on the smoker grate, making sure it’s not too close to the heat source. Smoke for about three hours, or until a bark begins to develop on the surface of the meat.
Step 7: Spritz Every 30 Minutes
To keep the meat moist and add extra flavor, spritz it every 30 minutes with a mixture of apple juice and apple cider vinegar.
Step 8: Wrap in Foil
Once the pork belly has developed a mahogany color and bark, wrap it tightly in foil to prevent it from drying out. Continue smoking until it reaches an internal temperature of 200-205°F.
Step 9: Rest and Serve
Remove the pork belly from the smoker and let it rest for at least 30 minutes before slicing or chopping into bacon strips. Serve hot and enjoy your delicious homemade double smoked bacon!
Choosing The Right Wood For Smoking
Choosing the right wood for smoking is crucial in achieving the perfect flavor profile for your double smoked bacon. There are several types of smoking woods available, each with its own unique flavor and burning characteristics.
Hickory is one of the most common and versatile smoking woods. It imparts a sweet and smoky flavor to food, similar to bacon. It pairs well with almost any protein and is great for cold-smoking cheese. However, be mindful not to smoke it for too long as it can produce an intense, bitter flavor.
Oak is another popular smoking wood that presents a heavy smoke flavor. It is excellent with red meat and wild game and is also quite popular with pork and fish. Oak is a favorite among pit-masters when cooking brisket.
Maple goes well with veggies and cheese and is good with poultry. Pecan wood imparts an almost identical flavor profile to hickory but milder, making it a good alternative for those who want a less intense smoke flavor. Alder is the softest of the hardwoods with a light, delicate flavor.
When selecting smoking wood, consider the density and flavor strength of the meat you are smoking. Light to medium wood works well for pork, poultry, fish, seafood, or vegetables. For denser red meat or game meat, strong heavy smoke works best like hickory, mesquite, and walnut. Mixing one-third strong and two-thirds light wood is also suitable for many meat smoking projects.
It’s important to note that using too much smoking wood can make the meat bitter. It’s best to start with a small amount of wood and add more as needed. Also, make sure the wood is dry and organic, not sprayed heavily with pesticides.
Smoking The Bacon To Perfection
Now that you have your brined pork belly, it’s time to smoke it to perfection. Here are some tips for achieving the best results:
Step 1: Preheat Your Smoker
Preheat your smoker to 200°F. This will ensure that the bacon cooks slowly and absorbs the smoky flavor. You can use any type of smoker you prefer, but pellet grills are a popular choice for their ease of use and consistent temperature control.
Step 2: Smoke the Bacon
Place the bacon directly on the smoker rack or on a wire rack atop a baking pan. Smoke the bacon for 30 minutes to give it an extra smoky flavor. After 30 minutes, increase the temperature to 400°F and continue cooking until the bacon is finished and crispy.
Step 3: Flip the Bacon
To ensure even cooking, flip the bacon halfway through the final 15 minutes of cooking. This will help both sides cook evenly and achieve that perfect crispiness.
Step 4: Check for Doneness
Check the internal temperature of the bacon using a meat thermometer. The ideal temperature for cooked bacon is between 145°F and 150°F. Once it reaches this temperature, remove it from the smoker and let it cool for a few minutes before enjoying.
Step 5: Experiment with Seasonings
While smoked bacon is delicious on its own, you can also experiment with different seasonings to add extra flavor. Try adding a rub or marinade before smoking, or brushing on a glaze during the final few minutes of cooking.
By following these steps, you can achieve perfectly smoked double smoked bacon every time. Serve it alongside your favorite breakfast dishes or use it as a savory addition to sandwiches or salads.
Storing And Serving Double Smoked Bacon.
Once you’ve made your delicious double smoked bacon, it’s important to know how to properly store and serve it. Here are some tips to help you get the most out of your bacon:
Storing Double Smoked Bacon:
1. Refrigeration: Double smoked bacon should be stored in the refrigerator, ideally in an airtight container or wrapped tightly in plastic wrap. This will help prevent any bacteria from forming on the bacon.
2. Freezing: If you’re not planning on using your bacon right away, you can freeze it for later use. Wrap the bacon tightly in plastic wrap or aluminum foil, and then place it in a freezer-safe bag or container. Be sure to label the container with the date so you know when it was frozen.
Serving Double Smoked Bacon:
1. Cooking: Double smoked bacon is already cooked, so you can eat it as is or reheat it if desired. To reheat, simply place the bacon in a skillet over medium heat until it’s warmed through.
2. Pairing: Double smoked bacon is a versatile ingredient that can be used in a variety of dishes. Try adding it to salads, sandwiches, or even mac and cheese for an extra burst of flavor.
By following these simple tips, you can ensure that your double smoked bacon stays fresh and delicious for as long as possible. Enjoy!
