Smoked Apricot Loin Bacon Recipe
Start with some good boneless loins, cut into 3 pieces.
Bradley maple cure
Trim the silverskin off the loins’.
Cut them into 3 pieces, just so they fit better in a gallon ziplock.
Rub Bradley maple cure into them at a rate of 3 tablespoons per 5 lb.
Place them in the ziplock bags, getting as much air as possible out.
Put them in the fridge, turning them every couple days.
On day three, pour ½ cup apricot syrup into each bag and work it around.
On day 7, take them all out, rinse them good, soak in cold water for ½ hour, rinse again, and put on racks in the fridge to dry overnight.
The next day, throw them in the smoker, set at 150ºF (65°C) for an hour.
Lay the smoke on and raise the temp to 175ºF (79.4°C) over the next couple hours.
I use 5 or 6 hours of smoke, usually apple.
Leave in smoker until Internal Temp is 147ºF (63.9°C).
Remove, wrap in foil, and let them cool.
After they are cooled off, wrap in plastic wrap, and back in the fridge for 2 days.
After 2 days, slice and vacuum seal.