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LOCATION: Recipes >> Preserving Meats >> Bacon 02

Print this Recipe    Bacon 02

Honey-cured Bacon
to cure about one slab of bacon.

1 lb. salt
2 ozs. Prague Powder No. 1
1 pint of honey

Combine Prague Powder No 1 and the salt. Thoroughly rub into the
bacon. After rubbing, pour the honey on the bacon and distributed
evenly. Wrap bacon in a good plastic-lined (freezer wrap) butcher
paper and placed in a 38 degree F. cooler for about 6 days.

Remove bacon from the cooler and wash very well. Let bacon dry at
room temperature for about 30 minutes, then remove to smokehouse
preheated to 135 degrees F. Hold in smokehouse until bacon is dry,
with dampers wide open. Close dampers to 1/4 open, applying smoke,
and hold until internal temperature of bacon reaches 127-128 degrees
F.

Reduce temperature of smoker to 120 degrees F. and hold until
desired color is obtained. Remove and place in cooler overnight
before slicing. Be sure that you are using hickory to get the
desired flavor of this bacon.

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