Name: BBQ Bacon
Yield: Makes about 3½ pounds (1.6 kg)
Ingredients: Soaked and drained apple, hickory, or cherry wood chips or chunks, or pellets or sawdust (amount recommended by your smoker manufacturer); 1 cup (180 g) Diamond Crystal kosher salt; 2 teaspoons pink curing salt (aka Instacure #1); 1 (7-ounce/198-g) can chipotles in adobo, pureed; 1 (5-pound/2.3-kg) pork belly, skin removed and saved for another use (see, step 2); ¼ cup (45 g) Magic Rub; ½ cup (100 g) sugar; 3 quarts (2.8 L) peach nectar

Preparation info

Makes about
3½ pounds

Difficulty
Medium

Appears in

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

About

This bacon applies the wet cure method. I adjusted a BBQ injection I use often for pork butt to create this bacon curing brine. Peach is my go-to fruit for BBQ, but feel free to use apple or pineapple juice if you can’t find peach. I have used both in this recipe and they work beautifully. You can also adjust the amount of chipotle depending on your preference. I like it spicy.