Manuka Smoked Bacon
Check out our Smoking Tips
- Keep the bacon spread out to allow the smoke to flow freely around the meat.
- Place the pork belly or pork roast the rind (skin) side up.
- Place a shallow pan of water in your smoker underneath the pork. This provides humidity in the smoker and also catches and cools any fat that might drip from the bacon as it smokes.
- Just allowing the fat to fall into the coals will not only cause hot flares, but the burning fat will leave an unpleasant flavor and colour in the bacon.
- Keep an eye on the vents and when the smoke slows down, add more chips to keep a constant flow of smoke.
- Keep a small bucket of water handy with a handful or two of chips soaking so they are wet and ready when they need to be added.
- Spread bacon strips/pork bones/pork belly with brown sugar, maple syrup or Manuka Honey prior to smoking.
Check out our Smoking Tips