Applewood Smoked Bacon Recipe

1. Make the brine

In a saucepan, combine 2 cups of the water with the kosher salt, pink curing salt, brown sugar and maple syrup. Warm gently over medium-low heat, stirring until salts and sugar dissolve. Do not boil. Remove from heat and add the remaining 6 cups cold water to bring the brine temperature down. Add crushed garlic, black pepper, bay leaves and thyme. Cool the brine completely to refrigerator temperature (under 40°F / 4°C).

2. Taste is not safe to sample because of curing salt. Ensure brine is fully cooled before using to avoid partially cooking the pork.

3. Trim and submerge

Trim excess ragged edges from the pork belly and remove skin if still attached. Place the pork belly in a non-reactive container or a heavy-duty food-safe plastic bag. Pour cooled brine over the pork belly until fully submerged. If using a bag, press out excess air and seal. Place a small plate or weight on top to keep submerged if needed.

4. Refrigerate

Refrigerate for 5–7 days. Turn the pork belly every 12–24 hours so the brine distributes evenly. For a thicker cure and more pronounced flavor, cure up to 7 days; for milder cure, 5 days is sufficient.

5. Note: The pink curing salt is required for safe curing and the characteristic cured flavor and color. Do not exceed recommended amount.

6. Rinse the belly

After curing, remove pork belly from brine and discard brine. Rinse the belly thoroughly under cold running water to remove surface excess salt and seasonings.

7. Soak briefly (optional)

If the belly tastes very salty in a small pinch, soak in fresh cold water for 30–60 minutes, changing the water once. This step is optional and typically not necessary if amounts were measured correctly.

8. Pat dry and air-dry

Pat the belly dry with paper towels. Place on a rack set over a tray and refrigerate uncovered for 12–24 hours to form a tacky pellicle on the surface. The pellicle helps smoke adhere and develop good color.

9. Prepare smoker

Preheat a smoker to a steady 175–200°F (79–93°C). Use indirect heat. Add applewood chips or chunks according to smoker instructions. If using chips, soak them for ~30 minutes and drain before use to produce steadier smoke.

10. Smoke low and slow

Place the rested pork belly on the smoker grate, fat side up. Smoke until internal temperature reaches 150°F (65°C), about 2.5–4 hours depending on thickness and smoker efficiency. Maintain consistent low temperature and replenishing wood as needed to keep a thin, blue smoke—not thick, bitter smoke.

11. Optional glaze

In the last 20–30 minutes of smoking, if desired, brush the belly lightly with a mix of 2 tablespoons brown sugar and 1 tablespoon maple syrup to form a light glaze. Return to smoker until glaze sets and internal temp is reached.

12. Cool

Remove smoked pork belly from smoker and let rest on a rack until it cools to room temperature (about 1 hour). For easier, cleaner slicing, refrigerate it until fully chilled, at least 4 hours or overnight; chilled bacon slices more thinly and cleanly.

13. Slice

Use a sharp knife or a slicer to cut bacon to desired thickness (1/16"–1/8" for standard bacon, thicker for slab bacon). If slicing at home, partially freeze the belly for 30–60 minutes to firm it for thinner slices.

14. Store or cook

Cook slices in a skillet over medium heat until crisp, or bake at 400°F (200°C) on a rack-lined sheet for 12–20 minutes depending on thickness. Uncooked smoked bacon keeps refrigerated for up to 2 weeks or frozen for 2–3 months. Label with date.