- 2 quarts water
- 1/2 cup canning salt
- 1 can frozen condensed apple juice
- 1 cup sugar
- 1/4 cup molasses
- lots of fresh ground pepper (depending on your taste)
Cut the bacon slab in half cross wise, and then into pieces about 5 to 6 inches wide, ending up with 6 meat chunks. Place the pieces in a large bowl and soak them in the brine, in the refrigerator, for 4 days, then rinse and soak in clear water for about a half hour. Smoke for about 6 hours at 200 degrees. I like to use both apple and cherry wood chips for a really nice smoky flavor.
Once complete, cool, then chill, for easier slicing. When slicing be sure to cut across the grain of the meat for maximum tenderness.
This bacon is actually fully cooked after smoking, so you only need to warm it up when serving. Frying might make it kind of tough. Also, be sure to eat the delicious fat on each piece – remember, the Omega 3’s and the Conjugated Linoleic Acid are primarily in the fat of grass-finished meat.