Smoked Bacon Recipe

Prepare Cure and Pork

Pat the pork belly dry with paper towels. If using pink curing salt, mix kosher salt, brown sugar, garlic powder, black pepper and pink curing salt in a bowl until uniform. Rub the mixture evenly over all surfaces of the pork belly, pressing it into the meat. Place the seasoned pork belly in a nonreactive container or resealable plastic bag, remove excess air, and refrigerate for 24 to 48 hours, turning the pork belly once halfway through to redistribute curing juices. If you choose not to use pink curing salt, use the same salt/sugar/seasoning mix (omit the pink salt) and cure for 24 hours for a fresh smoked bacon.

Rinse and Dry

After curing, remove the pork belly from the container. Rinse the cure off thoroughly under cold running water to remove excess surface salt. Pat the belly dry with paper towels. Place the belly on a wire rack set over a rimmed baking sheet and refrigerate uncovered for 2 to 4 hours (or overnight) to form a tacky pellicle — a slightly dry, tacky surface that helps smoke adhere.

Prepare Smoker

Preheat your smoker to maintain a steady temperature of 180–225°F (82–107°C). If using a charcoal or gas grill with a smoker box, set it up for indirect cooking. Drain the wood chips you soaked and scatter them in your smoker box or directly on coals according to the manufacturer's instructions. Aim for a light, steady smoke rather than heavy white smoke.

Smoke the Pork Belly

Place the pork belly, fat side up, on the smoker rack. Insert a thermometer probe into the thickest part of the meat. Smoke until the internal temperature reaches 150°F (66°C), which typically takes 2 to 4 hours depending on thickness and smoker temperature. Maintain smoker temp between 180–225°F and monitor wood chips, adding more as needed to keep a gentle smoke. During the last 30 minutes, brush the top of the belly with maple syrup or honey if you want a glazed finish.

Cool and Chill

Once the belly reaches 150°F, remove it from the smoker and let it rest uncovered at room temperature for 30 minutes. For easier slicing, refrigerate the smoked belly (still on rack) for at least 2 hours or until fully chilled and firm.

Slice and Store

Using a sharp chef's knife or slicer, slice the chilled smoked bacon to your desired thickness (usually 1/16"–1/8" for classic bacon). Pack slices between parchment paper if freezing or refrigerate in an airtight container for up to 1 week. Uncooked smoked bacon can be cooked in a skillet, oven, or grill as you would regular bacon; cook to desired crispness.

Cooking Tip

To cook slices: lay bacon in a cold skillet in a single layer, then cook over medium-low heat, turning occasionally, until fat renders and edges are crisp (about 8–12 minutes depending on thickness). For oven baking, arrange slices on a rack set over a rimmed sheet and bake at 400°F (200°C) for 12–18 minutes, turning once for even browning.