Easy Smoked Back Bacon Recipe

Ingredients

• 6 cups water
• 3 tablespoons kosher salt
• 2 tablespoons white sugar
• 2 tablespoons maple syrup
• 0.25 teaspoon garlic powder
• 0.25 teaspoon pink salt #1 (curing salt)
• 1 (1 pound) pork tenderloin

Instructions

1. Combine water, kosher salt, sugar, maple syrup, garlic powder, and curing salt in a container, mixing until all ingredients are fully dissolved.
2. Place the pork loin in a large resealable bag or food-safe container, ensuring it's fully submerged in the brine. Refrigerate for a minimum of 3 days to allow proper curing.
3. Take the pork loin out of the brine and pat it dry using paper towels; discard the used brine.
4. Preheat your smoker to 180 degrees F (82 degrees C), following the manufacturer's guidelines for optimal performance.
5. Position the pork loin on wire racks within the smoker. Add your preferred wood chips as directed by the smoker's manufacturer. Smoke until the pork reaches a slightly pink hue in the center, approximately 2 1/2 hours. Use an instant-read thermometer to ensure the internal temperature reaches at least 145 degrees F (63 degrees C). Allow the bacon to cool completely before slicing.

Nutrition

• Calories: 147 kcal
• Fat Content: 2 g
• Sugar Content: 12 g
• Sodium Content: 4515 mg
• Protein Content: 18 g
• Cholesterol Content: 49 mg
• Carbohydrate Content: 13 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g