Smoking Bacon Recipe

Name: Smoking Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Rinse the pork belly and dry it thoroughly. Trim it so that it forms a long rectangle.
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
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
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
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.

1519

kcal

Calories

Fat

Carbs

154

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Two Types: Savory and Sweet, Savory Bacon:, 2 1/2 lbs Skinless Pork Belly, 2 T. Kosher Salt, and more.

Yes, Smoking Bacon falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Smoking Bacon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions