Smoking Bacon

19 ingredients
5 steps

Ingredients

  • Two Types: Savory and Sweet
  • Savory Bacon:
  • 2 1/2 lbs Skinless Pork Belly
  • 2 T. Kosher Salt
  • 1 T. Coarsely Ground Black Pepper
  • 1 tsp. Dried Thyme Leaves
  • 1/4 tsp. Ground Cayenne Pepper
  • 1/2 tsp. Ground Allspice
  • 1/4 tsp. Chipotle Powder
  • 1/2 tsp. Pink Curing Salt
  • Sweet Bacon:
  • 2 1/2 lbs Skinless Pork Belly
  • 2 T. Molasses
  • 1/2 C. Dark Brown Sugar
  • 3 T. Kosher Salt
  • 1/2 C. Unsweetened Apple Cider
  • 1/2 C. Bourbon
  • 1 T. Coarsely Ground Black Pepper
  • 1 tsp. Pink Curing Salt

Directions

  1. 1
    Rinse the pork belly and dry it thoroughly. Trim it so that it forms a long rectangle.
  2. 2
    Combine the seven curing ingredients - either savory or sweet - in a gallon size zip-lock bag. Add the pork belly and seal, pressing out as much air as possible. Massage to distribute the curing mix evenly. Refrigerate for 7 days, turning the bag over once a day.
  3. 3
    Rinse the cure from the meat and pat dry with paper towels. Let the meat air dry in the refrigerator for 8 to 24 hours.
  4. 4
    Smoke at a high temp... try 250 deg, for 1 hour. Internal temperature should be in the 100's... between 120 and 150. Remove and set aside to cool.
  5. 5
    Once the slab has cooled completely, wrap in aluminum foil and refrigerate for at least 4 hours and up to 1 week. Before using, put the bacon in the freezer for 10 min; chilled bacon is easier to slice.

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