Preparation

五猪肉盐：

• 将1加仑的冷水倒入12夸脱的非反应性容器中，例如塑料储物浴缸或不锈钢锅或碗。加入盐和糖，搅拌直至溶解。
• 将猪肉碎片放入盐水中，如果必要时，用盘子将其加权，以使它们完全浸没。覆盖容器并冷藏24小时。
• 从盐水中取出猪肉，几次搅拌盐水，然后将猪肉放回盐水中。再冷藏24小时。
• 排干猪肉并丢弃盐水。用冷水冲洗猪肉，然后拍干。如果使用黑胡椒，均匀地撒在猪肉上。

冷淡的五花肉：

• If using a charcoal grill, open all the vents. Remove the grill grate and put a 4×8-inch disposable foil loaf pan on the charcoal grate. Put 5 cups of the sawdust in the loaf pan. If using a gas grill, disconnect the propane and put the pan on a back corner of the grill grate. (You won’t be lighting the burners—you’re essentially using the grill as a smoker.)
• 烟囱起动器中的Light 5 Charcoal Briquettes。当煤球发光并完全被灰灰覆盖时，用钳子将其转移到木屑上，将它们均匀地间隔在锅中。如果使用木炭烤架，请更换烧烤炉。
• When the sawdust begins to smolder, arrange the pork pieces fat side up on the grill grate to the side of the loaf pan. Space the pieces at least 1 inch apart to allow the smoke to circulate around them. Cover the grill and insert a metal instant-read thermometer into a vent hole in the lid or lay it on the grate to monitor the grill temperature—it should be between 80°F and 120°F. If the temperature rises above 120°F, remove 1 or more briquettes or partially uncover the grill until the temperature falls.
• 每1-1/2小时用钳子搅拌木屑，以点燃任何未燃烧的东西，并在锯末变成灰烬时一次将更多的木屑（一次1杯）添加到面包锅中。您想要从通风口升起的大量烟雾。
• After 3 hours, rotate the position of the pork to ensure even smoking. As long as you monitor the sawdust and the day is not too humid or wet, you probably won’t need to add more briquettes. If your sawdust does stop burning, however, light more briquettes in the chimney on a flameproof surface and reignite the sawdust.
• The total smoking time will be 5 to 6 hours. Depending on the breed of pork and the duration of smoking, the bacon may become a brownish-yellow color. It will still be raw, however. The bacon will look dry on the meaty side, and the fat may be glistening with moisture. Pat the moisture off with paper towels and cool the bacon completely at room temperature. Refrigerate until firm before slicing.

存放培根：

• You can store the bacon either in slices or large pieces (slabs). To store sliced bacon, shingle the slices in small, individually wrapped batches. Tightly wrapped in plastic, bacon will keep in the refrigerator for up to 1 week, or in the freezer for up to 2 months. If you’ve frozen the bacon in slabs, let it defrost in the refrigerator for a couple of hours until it’s soft enough to slice with a sharp knife. (It’s easier to slice thinly when partially frozen.) Slice off what you need and then refreeze the rest, tightly wrapped. Either way, thaw completely before cooking.

Cook the bacon:

• If cooking no more than 8 slices of bacon, fry them in a 12-inch skillet (preferably cast iron) over medium heat, turning frequently, until browned and as crisp as you like.
• If cooking more than 8 slices, arrange the bacon in a single layer on a wire rack set over a large rimmed baking sheet and bake in a 350°F oven, turning once with tongs, until done to your liking.
• 无论哪种方式，都将培根在纸巾上沥干，然后加热。

波旁威士忌的变化大麦麦芽糖浆和波旁威士忌在主食谱上为这种转折增添了泥土甜味：替代2/3杯（6盎司）的深棕色糖填充了浅红糖。盐和糖溶解后，加入1杯大麦麦芽糖浆和1杯波旁威士忌（例如制造商的标记）。按照上述指示加入猪肚和盐水。尝试在橡木木屑上吸烟这种培根，因为波旁威士忌在橡木桶中陈酿，因此味道很好。

Maple variation胡芦巴增强了这种盐水中枫糖和糖浆的味道：替代1杯（约6盎司）枫糖糖作为红糖。加1杯枫糖浆，2茶匙。纯香草提取物和2茶匙。一旦盐和枫糖溶解，就磨碎的胡芦巴。按照上述指示加入猪肚和盐水。枫木木屑在这里很自然，但樱桃也可以工作。