My name is Bryan, and I’m addicted to bacon. Maybe it’s the smoky maple scent that wafts from the skillet. Or the crispy bits of fat intertwined with the chewy streaks of meat. Or the irresistible flavor it imparts to everything it comes into contact with. Bacon is just plain good. I’ve recently taken to making my own in bulk. In the driver’s seat, I can start with a relatively inexpensive slab of pork belly and create my own personal blend of salt, sugar, and seasonings to flavor it with. Plus, homemade bacon easily beats anything you’ll be tearing from a package bleary-eyed on Sunday morning.
I developed this recipe using a smoker, which delivers the best results because it’s the ideal source for moderate, indirect heat that allows the bacon to cook slowly and evenly. But for those who don’t own a smoker, I also found a way to make my bacon using a charcoal grill. This method is a great option if you own a charcoal grill and aren’t ready to make the leap toward buying a smoker. Just keep in mind that bacon cooked on a charcoal grill will render a bit more and pick up some extra smoky flavor and color because it is much closer to the heat source—but that’s not necessarily a bad thing.
This recipe calls for pink salt to preserve the meat’s pink color and add flavor. Pink salt is not just for seasoning; it also contains nitrites, so be sure to stick to the quantity listed.
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