How Do You Cure And Smoke Bacon On A Propane Smoker?
If you enjoy fresh bacon, then make your own at home in a propane smoker. Pork belly will allow you to make your own bacon with your preferred seasonings. Bacon purchased sliced in the stores often contains extra preservatives and unnecessary fillers. The backside of the pork belly allows you to create bacon in your smoker once you cure it in the refrigerator. Once you smoke the pork belly, you can then cut the bacon into your desired thickness. Purchase a pork belly from your local butcher shop. Rinse the pork belly off with cold water. Dry it with paper towels. Trim off the excess fat from the pork belly using a sharp knife. You do not want to remove all of the fat from the pork belly since the fat enhances flavor. Remove any large areas of excess fat that appears white and in large clusters off the sides of the pork belly, and trim the fat down to your own preference. Prepare the cure for the pork belly. Combine 1 1/2 tablespoons of sugar, 3 tablespoons curing salt and 1 tablespoon
