Smoked Back Bacon and Brine Recipe
One gallon of water weighs 8 lb, so the brine will cure up to 16 lb of meat.
1 Gallon distilled water
2½ Tea cure #1
1 Cup Morton coarse kosher salt
4 Bay leafs crushed
1 Cup dark brown sugar
1 Tab granulated garlic
1 Rounded tab whole allspice
1 Rounded tab whole juniper berries
1 Rounded tab whole black peppercorns
3 Tab cajun spice
¼ Cup pure honey
¼ Cup Jack Daniels
Dump all the spices but the cure and honey in a 3 quart sauce pan and add 2 qt of the above water.
Bring to a boil, turn down heat and simmer 20 min. This really brings out the flavours.
Allow to cool, then pour in your brining bucket and add the rest of the water.
Stir well and place in the fridge till the brine is 40ºF.
Add the cure and honey.
Now put in your back straps and hold down with a plate.
Allow to cure for 1 week.
Rinse well, place on a rack over a rimmed pan and place in the fridge uncovered overnight.
When ready to smoke, let the meat come to room temp and heat the smoker to 225ºF.
Smoke for 3 hours and remove when the IT hits 145ºF.
Allow to cool at room temp, wrap in plastic and place in the fridge for 48 hours to let the flavours marry.
Slice and enjoy.