"I'm somewhat of a traditionalist when it comes to bacon! Kosher salt, butcher grind black pepper, brown sugar, red pepper flakes, and real maple syrup are my best practices for seasoning slab bacon," Gatlin says. "I like giving something that's somewhat sweet a little heat."
"Smoking bacon with hickory is my recommendation. It's pungent enough without overpowering as well. The heat source needs to be indirect at around 200 degrees [Fahrenheit]."
"If you don't have a smoker, you can smoke the slab bacon on your grill on the back deck. Baking the slab bacon in an oven set at 400 degrees Fahrenheit for about a half hour is another technique that will work."
"The target internal temperature is 150 degrees [Fahrenheit]. At this point, you will have some wonderfully seasoned and smoked slab bacon," says Greg Gatlin.
Collection
[
|
...
]