Curing salt is essential for preserving the bacon and preventing botulism. Do not substitute it with table salt. Adjust the smoking time based on the thickness of your pork belly and your desired level of smokiness. A meat thermometer is highly recommended. For a sweeter bacon, use maple syrup or honey in the brine. Experiment with different wood chips to create unique flavor profiles. Alder, pecan, or cherry wood are also excellent choices. Smoked bacon can be stored in the refrigerator for up to 1 week or frozen for up to 3 months.
Bacon
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PREP TIME10 mins
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COOK TIME6 hrs
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TOTAL TIME150 hrs 10 mins
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SERVING16 People
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VIEWS33
Embark on a culinary journey to craft your own succulent, smoky bacon. This recipe transforms humble pork belly into a breakfast (or anytime!) delicacy, infused with rich flavors and an irresistible aroma. Perfect for slicing, frying, and savoring the unparalleled taste of homemade.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate7 g
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Cholesterol82 mg
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Protein11 g
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Saturated Fat22 g
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Sodium1814 mg
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Sugar7 g
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Fat60 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Prepare the Brine: In a large, food-safe container (at least 2-gallon capacity), combine the brown sugar, pink curing salt, and water. Stir vigorously until the sugar and salt are completely dissolved. (5 minutes)
02
Step
2 mins
Submerge the Pork: Place the pork belly in the brine, ensuring it is fully submerged. If necessary, use a clean plate or weight to keep it submerged. (2 minutes)
03
Step
168 hrs
Cure in the Refrigerator: Cover the container tightly and refrigerate for 7 days. This curing process is crucial for food safety and flavor development. (7 days)
04
Step
10 mins
Prepare for Smoking: After curing, remove the pork belly from the brine and rinse thoroughly under cold water. Pat it completely dry with paper towels. (10 minutes)
05
Step
30 mins
Set Up the Smoker: Prepare your outdoor smoker, aiming for a consistent temperature between 200-225°F (93-107°C). Soak the wood chips in water for at least 30 minutes before adding them to the smoker. (30 minutes)
06
Step
4 hrs
Smoke the Bacon: Place the pork belly in the smoker, away from direct heat. Add the soaked wood chips to the smoker according to your smoker's instructions. Smoke for 4-6 hours, or until the internal temperature of the bacon reaches 150°F (65°C). Replenish wood chips as needed to maintain consistent smoke. (4-6 hours)
07
Step
2 hrs
Cool and Store: Once smoked, remove the bacon from the smoker and let it cool completely at room temperature. Then, wrap it tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight, before slicing. (2 hours)
08
Step
5 mins
Slice and Enjoy: Slice the chilled bacon to your desired thickness. Fry in a skillet until crispy, or use in your favorite recipes.
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RECIPE REVIEWS
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Please Rate
Lue Howell
Jun 9, 2025Next time, I'll try adding a bit of maple syrup to the brine for extra sweetness.
Walton Spinka
Jun 7, 2025Freezing the bacon after smoking is a great way to have it on hand whenever you want it.
Rachel Okeefe
Jun 7, 2025Make sure to monitor the smoker temperature closely. It makes a big difference in the final product.
Breanna Deckowpaucek
Apr 15, 2025The instructions were clear and the tips were very helpful. My family loved the homemade bacon.
Myrtis Harber
Mar 17, 2025This recipe turned out fantastic! The bacon had a wonderful smoky flavor and was perfectly cured.
Lambert Grady
Mar 12, 2025I tried using apple wood chips and the bacon had a delicious, slightly sweet flavor.
Misael Herman
Feb 26, 2025I was intimidated to make bacon at home, but this recipe made it so easy. I'll never buy store-bought bacon again!
Colleen Dickens
Feb 10, 2025My pork belly was a bit thin, so I reduced the smoking time by an hour and it turned out perfect.