Smoked Back Bacon

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Mix water, kosher salt, sugar, maple syrup, garlic powder, and curing salt until dissolved.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Place the pork loin in a large bag or food-safe container large enough to completely submerge it in the curing brine. Add brine and refrigerate for at least 3 days.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Remove pork from brine and pat dry with paper towels; discard brine.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Preheat a smoker to 180 degrees F (82 degrees C) according to manufacturer's instructions.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': '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.'}

📊 Nutrition Facts

Per serving (4 servings total)