Smoked Apricot Loin Bacon Recipe

Smoked Apricot Loin Bacon Recipe

I have created this Smoked Apricot Loin Bacon recipe because I wanted to put a bit of a twist on my loin bacon this time around. I noticed how much cheaper Apricot syrup was than Maple syrup, and thought I would try it out. This method is so simple, even a caveman could do it!


Start with some good boneless loins, cut into 3 pieces.

Bradley maple cure

Apricot syrup

Apple bisquettes


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.


Apple Bisquettes for Bradley Smokers

A light, fruity and slightly sweet smoke aroma that pairs with poultry, beef, pork, lamb, and cheese.

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