Name: Blue Willow Restaurant & Gift Shops Applewood Smoked Bacon Recipe
Cook time: 24 h
Total time: 24 h
Yield: 8 servings
Ingredients: 3 lbs pork belly (skin removed); 0.25 cups kosher salt; 0.25 cups brown sugar, packed; 2 tbs white sugar; 1 tsp pink curing salt (Prague Powder #1); 2 tsp black pepper, coarsely ground; 1 tsp garlic powder; 1 tsp onion powder; 2 cups applewood chips or chunks (soaked 30 minutes if using chips); 1 cups water (for pan in smoker); 2 tbs maple syrup; 1 tbs brown sugar (for glaze)

Method

Curing the Pork Belly

Prepare Cure

In a bowl, combine kosher salt, brown sugar, white sugar, pink curing salt, coarsely ground black pepper, garlic powder, and onion powder. Mix thoroughly so the cure is uniform.

Coat Pork Belly

Pat the pork belly dry with paper towels. Rub the cure mixture evenly all over the meat, pressing it into both the fat and meat sides. Make sure the entire surface is coated; reserve any leftover cure for re-rubbing later.

Bag and Refrigerate

Place the cured pork belly into a large resealable plastic bag or non-reactive container. Squeeze out as much air as possible and seal. Refrigerate on a tray for 5 to 7 days, flipping the bag and massaging the belly every 24 hours to redistribute curing juices and ensure even cure.

Rinse and Rest

After the curing period, remove the pork belly from the bag and discard any accumulated liquid. Rinse the cure thoroughly under cold running water to remove excess salt and sugar. Pat the belly dry with paper towels. Place on a wire rack set over a tray and refrigerate, uncovered, for 12 to 24 hours to develop a pellicle (a tacky outer layer that helps smoke adhere).

Smoking

Prepare Smoker

Preheat your smoker to a steady 175–200°F (80–95°C). If using a charcoal or pellet smoker, set up for indirect cooking. Place a shallow pan of water beneath the grates to help regulate temperature and keep the bacon moist.

Add Applewood

Add applewood chips or chunks to the smoker's firebox or directly to coals. If using chips, they will smoke more quickly; chunks will provide steadier smoke over several hours. Maintain light, clean smoke (thin, blue smoke rather than thick white smoke).

Smoke the Belly

Place the pork belly on the smoker grate fat side up. Smoke until the internal temperature reaches 150°F (65°C), which usually takes 2.5 to 4 hours depending on thickness and smoker consistency. Monitor temperature with a probe thermometer and maintain smoker temp in the 175–200°F range.

Optional Glaze

During the last 20 minutes of smoking, lightly brush the top of the belly with a mixture of maple syrup and brown sugar for a sweet glaze. Return to the smoker briefly to set the glaze but watch closely to avoid burning.

Cool

Remove the bacon from the smoker and allow it to cool at room temperature for 30–45 minutes. Then transfer to the refrigerator and chill until firm (at least 4 hours, preferably overnight) to make slicing easier.

Slicing and Storage

Slice

Using a sharp knife or slicer, trim any uneven edges and slice the chilled bacon to your preferred thickness (typically 1/16"–1/8" for pan-frying, thicker for breakfast slices). A partially frozen belly is easier to slice evenly.

Cook or Store

To cook, pan-fry slices over medium heat until browned and crisp to your liking. For storage, wrap tightly in plastic wrap or vacuum-seal. Refrigerate for up to 7 days or freeze for up to 3 months. Thaw in the refrigerator before use.