Best 6 Smyes Lightly Peppered Bacon Recipes

SMYE'S LIGHTLY PEPPERED BACON

Steps:

• Rinse pork belly and pat dry. Mix brown sugar, salt, paprika, red pepper flakes, black pepper, curing salt, and cumin seeds together. Add maple syrup. Spread the cure mixture evenly over pork belly.
• Vacuum-seal the pork belly or place it into a resealable plastic bag, squeezing out as much air as possible. Refrigerate for 7 to 10 days.
• Remove pork belly from bag and rinse thoroughly. Pat dry and refrigerate while preheating your smoker to 220 degrees F (105 degrees C) according to manufacturers' instructions.
• Place pork belly, fat-side down, onto the wire rack. Place the rack into the smoker. Add 1 fist-sized chunk of applewood and 1 chunk of hickory wood to the smoke pan according to manufacturer's directions. Smoke for 1 1/2 hours; add 2 more chunks of applewood. Continue smoking until pork belly reaches an internal temperature of about 150 degrees F (66 degrees C), about 1 1/2 hours more.
• Remove pork belly from smoker and slice as desired. Store in the refrigerator for roughly 30 days. You can also portion out the finished bacon and freeze whatever you don't plan to consume right away, as you would any other meat product. To use, simply thaw in the refrigerator and you're good to go with little loss of texture.

GLAZED BLACK PEPPER BACON

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking pan with 3 layers of foil.
• Arrange the bacon on the prepared baking pan in a single layer, then sprinkle evenly with the sugar and pepper. Bake until well browned, 35 to 40 minutes. Drain on paper towels and serve.

OVEN BAKED PEPPER BACON

Steps:

• Preheat oven to 400 degrees F. Arrange bacon slices in 2 jelly roll or shallow roasting pans, overlapping the lean edge of each slice with the fat edge of the next. Evenly sprinkle pepper over bacon slices. Place pans on 2 oven racks and bake 25 minutes, switching pans between upper and lower racks halfway through the baking, or until bacon is golden brown and crisp. Transfer bacon to paper towels to drain; keep warm.

SMYE'S LIGHTLY PEPPERED BACON

Steps:

• Rinse pork belly and pat dry. Mix brown sugar, salt, paprika, red pepper flakes, black pepper, curing salt, and cumin seeds together. Add maple syrup. Spread the cure mixture evenly over pork belly.
• Vacuum-seal the pork belly or place it into a resealable plastic bag, squeezing out as much air as possible. Refrigerate for 7 to 10 days.
• Remove pork belly from bag and rinse thoroughly. Pat dry and refrigerate while preheating your smoker to 220 degrees F (105 degrees C) according to manufacturers' instructions.
• Place pork belly, fat-side down, onto the wire rack. Place the rack into the smoker. Add 1 fist-sized chunk of applewood and 1 chunk of hickory wood to the smoke pan according to manufacturer's directions. Smoke for 1 1/2 hours; add 2 more chunks of applewood. Continue smoking until pork belly reaches an internal temperature of about 150 degrees F (66 degrees C), about 1 1/2 hours more.
• Remove pork belly from smoker and slice as desired. Store in the refrigerator for roughly 30 days. You can also portion out the finished bacon and freeze whatever you don't plan to consume right away, as you would any other meat product. To use, simply thaw in the refrigerator and you're good to go with little loss of texture.

PEPPERED BROWN SUGAR BACON

Steps:

• Heat oven to 350°F. Line cookie sheet with foil. Place wire rack on foil.
• In large resealable food-storage plastic bag, add brown sugar and peppers; shake to mix. Separate bacon slices, and place in bag; shake to coat.
• Arrange bacon in single layer on rack. Bake 20 minutes.
• Turn bacon over; brush with brown sugar mixture. Bake 10 to 15 minutes longer or until golden brown. Remove from rack. Cool completely, about 15 minutes.

PEPPERED BREAKFAST BACON

Steps:

• Heat oven to 400 degrees F.
• Put the bacon on a rack over a roasting pan.
• Lightly sprinkle the bacon with brown sugar& the black pepper.
• Bake apprx 15 minutes or until done.
• It should be golden& crispy.
• Serve really hot.