Hickory Smoked Slab Bacon Recipe

Trim and weigh

Trim excess skin or very thick fat from the pork belly so it is roughly uniform in thickness (about 1/2–3/4 inch). Weigh to confirm approximately 3 lb. Pat dry with paper towels.

Mix cure

In a bowl combine kosher salt, packed brown sugar, granulated sugar, pink curing salt, black pepper, garlic powder, onion powder, and smoked paprika. Stir thoroughly until evenly blended.

Apply cure

Rub the cure mixture all over the pork belly, coating every surface. Reserve about 1–2 tablespoons of the cure mix for later use if you want extra surface seasoning before smoking.

Bag and refrigerate

Place the seasoned pork belly in a large resealable plastic bag or vacuum bag. Pour 2 cups cold water into the bag to help distribute the cure (this creates a loose wet cure). Seal tightly, removing air if possible. Refrigerate on a rimmed tray for 5–7 days, turning the bag and massaging the meat once per day to redistribute cure. The belly will firm and darken as it cures.

Rinse and dry

After 5–7 days, remove the pork belly from the bag. Rinse thoroughly under cold running water to remove excess surface cure. Pat completely dry with paper towels.

Air-dry to form pellicle

Place the belly on a wire rack set over a baking sheet. Refrigerate uncovered for 12–24 hours to form a tacky pellicle (this helps smoke adhere and creates a better bark). If short on time, air-dry at room temperature for 2–3 hours in a cool place.

Prepare smoker

Preheat your smoker to maintain a steady 180–200°F (82–93°C). If using a charcoal or pellet smoker, add soaked hickory chips (drain before adding) or use hickory pellets. Set up for indirect smoking.

Smoke low and slow

Place the cured pork belly fat-side up on the smoker rack. Insert a probe thermometer into the thickest part. Smoke until the internal temperature reaches 150°F (65°C), which typically takes 2.5–4 hours depending on thickness and smoker. Maintain an even temperature and replenish wood as needed. For a slightly crisper, darker bark, you can increase the temp to 200°F (93°C) for the final 20–30 minutes.

Optional glaze finish

If using a glaze, combine 1 tablespoon brown sugar and 1 tablespoon maple syrup. Brush lightly on the belly during the last 20 minutes of smoking to create a glossy finish that caramelizes slightly.

Chill to firm

Remove the smoked belly from the smoker and let it cool at room temperature for 30 minutes. Then refrigerate uncovered (or wrapped loosely) until fully chilled and firm, at least 2 hours or overnight. Chilling makes slicing cleaner and yields thick-cut pieces that hold together while crisping.

Slice slab bacon

Using a sharp slicing knife or meat slicer, cut the chilled bacon into thick slices (1/4–1/2 inch for thick-cut crispy bacon). For evenly thick slices, slice against the grain and keep the knife steady.

Crisp the slices

To render and crisp, lay slices in a cold cast-iron skillet in a single layer over medium heat. Cook slowly until fat renders, then increase heat to medium-high for 1–2 minutes per side to crisp edges. Alternatively, for extra crispness, bake slices on a wire rack over a rimmed baking sheet at 400°F (200°C) for 12–18 minutes, flipping once, until desired crispness is reached.

Finish and serve

Transfer cooked bacon to paper towels briefly to drain. Sprinkle coarse cracked black pepper to taste if desired. Serve immediately for maximum crispiness.