Applewood Bacon Recipe

Prepare brine

In a saucepan combine 4 cups water, kosher salt, brown sugar, granulated sugar, black peppercorns, bay leaves, cloves, allspice, juniper berries (if using) and smashed garlic. Bring to a gentle simmer, stirring until salts and sugars dissolve. Remove from heat and allow to cool to room temperature, then refrigerate until thoroughly chilled (about 1–2 hours).

Prepare pork belly

Trim the pork belly of any silver skin and excess loose fat; leave a uniform slab about 1–1.5 inches thick. Rinse briefly and pat dry with paper towels.

Apply curing salts and submerge

Combine the chilled brine with the Prague Powder #1 (curing salt) and stir to dissolve completely. Place the pork belly in a non-reactive container or large zip-top bag. Pour the chilled brine over the pork belly, ensuring the meat is fully submerged. If necessary, weigh down the pork with a plate so it stays immersed.

Cure

Refrigerate for 5–7 days, turning the pork belly every 24 hours to ensure even curing. The belly will firm up and take on a slightly pink hue from the curing salt. For a milder cure, use 5 days; for firmer, more pronounced cure, use 7 days.

Rinse and dry

After curing, remove the belly from the brine and rinse thoroughly under cold running water to remove excess surface salt. Pat very dry with paper towels. Place on a rack set over a sheet pan and refrigerate uncovered for 12–24 hours to develop a tacky pellicle (helps smoke adherence).

Apply finishing rub

Mix 1/2 cup brown sugar with 2 tsp coarsely ground black pepper in a small bowl. Rub the mixture evenly over all sides of the dried pork belly. If you like a sweeter glazed finish, brush a thin layer of maple syrup after rubbing (optional).

Prepare smoker

Preheat a smoker to a steady 180–200°F (82–93°C). If using a charcoal or gas grill, set up for indirect low heat. Drain soaked applewood chips and add them to your smoker box or directly onto coals. Maintain low-and-slow heat and light steady smoke.

Smoke the bacon

Place the pork belly fat-side up on the smoker grate. Smoke at 180–200°F until the internal temperature reaches 150°F (65°C). This will generally take 2.5–4 hours depending on thickness and smoker consistency. Monitor temperature and add chips as needed to maintain light applewood smoke.

Cool and rest

When the belly hits 150°F, remove from smoker and let it cool at room temperature for 30–60 minutes, then wrap in plastic and refrigerate until fully chilled (at least 4 hours, overnight preferred). Chilling firms the bacon for clean slicing.

Slice and store

Unwrap and trim any uneven edges if desired. Using a sharp knife or slicer, cut bacon to your preferred thickness (1/16–1/8 inch for classic slices). Cook a test piece to check seasoning, then store unused portions vacuum-sealed or wrapped tightly in the refrigerator for up to 2 weeks, or freeze for up to 3 months.

Cooking (optional)

To cook, pan-fry over medium heat 2–4 minutes per side until crisp, or bake on a wire rack at 400°F (200°C) for 12–18 minutes depending on thickness. Drain on paper towels and serve.