Pork chops are gooood, bacon is goooood...
said the great Vincent Vega. And he was right!
BUT, Double Smoked Bacon is the best way to cook bacon!...Yes! Double...smoked...BACON!
Are you one that pan fries bacon? Deep fry? Bake? No, Don't tell me you use the microwave. Just don't. If you do that, keep it to yourself, and never do it again...and you should be ashamed of yourself for that type of animal cruelty. And no, this will not help those who accept turkey bacon as a suitable substitute for the real deal. That's cruelty to the human taste buds.
No matter how you have always cooked it, try this the next time you want some of that glorious cured and sliced pork belly that we all call bacon. I get bored, and smoke everything that I can put on my rig, so why should bacon be the exception? It is natural, really... What I like so much about this way of cooking bacon is the texture it gives to the meat. Double smoking gives it consistent texture across the entire slice. It gets slightly crispy, easy to bite, and succulent. The flavor from the rub and the extra smoke combined accent the flavor of the bacon in a way that you can't duplicate in any other way. AND, your house won't smell like bacon! See, I'm teaching you how to eat more bacon and make your wife happy with the same action...do you see why you should try this? Sounds win-Win-WIN to me!
I cook at home on my Good-One Open Range Smoker. I use Good-One Lump Charcoal and 2 chunks of Weber Pecan Smoking Wood and 2 chunks of Weber Cherry Smoking Wood. I like the mix of those 2 flavors and the color it gives pork and beef products. I like to use a Chimney Starter to get the coals going. Once my the smoker is warmed up and sitting about 250-275 degrees, it is ready for the bacon. Use only thick sliced only.
Here is how to make the double smoked bacon:
- Get thick sliced bacon from you butcher or grocery store.
- Lay bacon out flat on a cookie sheet and
- Sprinkle lightly on both sides with John Henry's Pecan Rub or Three Little Pigs Touch of Cherry Rub.
- Let sit in the fridge for about 20-30 minutes while you get the smoker up to temperature
- When smoker is steady at 250-275 degrees and smoking wood is on he fire, lay the bacon on the smoker grates
- Let smoke for 1.5 to 2 hours until bacon is firm and burgundy colored.
- Let smoked bacon cool on wire rack for about 15 minutes, then eat!
You can also vacuum pack the double smoked bacon and freeze it so you can eat it whenever you want. It keeps for weeks and it still great when eaten right out of the freezer or reheated. I prefer it just barely defrosted on the counter for about 15-30 minutes.
Ahhh...Double smoked bacon...anytime...it's GLORIOUS!