Teresa's Recipes
Homemade Pork Back Bacon
Indulge in the rich, savory flavors of homemade pork back bacon, a breakfast staple that will elevate your morning routine. This succulent bacon is infused with a blend of spices that create a delightful balance of sweetness and smokiness. Perfect for breakfast sandwiches, as a side to eggs, or on its own, this recipe takes you back to the traditional methods of preserving meat, reminiscent of family kitchens and smokehouses from generations past.
Ingredients
- 1 tablespoon Paprika
- 1 tablespoon Onion powder
- 1 tablespoon Garlic powder
- 1 teaspoon Black pepper
- 2 tablespoons Brown sugar
- 2 tablespoons Kosher salt
- 2 pounds, trimmed Pork loin
Dietary Notes
- Servings: 8
- Dish Type: Breakfast
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Calories: 250
- Fat: 18g
- Carbs: 3g
- Protein: 22g
- Sodium: 700mg
- Sugar: 2g
Instructions
- Trim any excess fat from the pork loin, ensuring a clean cut.
- In a small bowl, mix together kosher salt, brown sugar, black pepper, garlic powder, onion powder, and paprika to create a flavorful dry rub.
- Rub the dry rub generously all over the pork loin, making sure to coat it evenly for maximum flavor.
- Place the seasoned pork loin into a resealable plastic bag and refrigerate for at least 8 hours, preferably overnight, to allow the flavors to penetrate the meat.
- Preheat your smoker to 225°F (107°C). If you do not have a smoker, you can use a grill with indirect heat and wood chips for flavor.
- Remove the pork loin from the plastic bag and pat it dry with paper towels to ensure a good smoke.
- Place the pork loin on the smoker grates, and smoke for approximately 2 hours or until the internal temperature reaches 145°F (63°C).
- Once smoked, remove the pork loin from the smoker and let it rest for 10 minutes before slicing. This helps retain the juices.
- Slice the pork loin into thin slices, and serve as desired. Enjoy it with eggs, in a breakfast sandwich, or as a flavorful addition to salads.
Tips
- For added flavor, consider soaking your wood chips in apple juice or beer before smoking.
- If you prefer a spicier kick, add cayenne pepper to the dry rub.
- Store any leftover slices in an airtight container in the refrigerator for up to a week.