Trillionaire’s Bacon Recipe

Prepare cure

In a small bowl whisk together kosher salt, pink curing salt, brown sugar, granulated sugar, black pepper, and garlic powder until evenly combined.

Place the slab bacon in a large zip-top bag or non-reactive container. Sprinkle the dry cure evenly over all surfaces of the pork belly, rubbing it into the meat. Pour 1 cup cold water over the meat to help dissolve the cure and distribute flavors.

Seal the bag (removing as much air as possible) or cover the container tightly and refrigerate for 5–7 days. Turn the bag or flip the slab every 12–24 hours so the cure and juices redistribute. The bacon is ready when it feels firm and the interior registers a slightly darker color and a cured aroma.

After curing, remove the slab from the bag, rinse thoroughly under cold water to remove excess cure, and pat dry with paper towels. Place on a rack uncovered in the refrigerator for 8–12 hours to form a tacky pellicle (this helps the rub adhere and smoke if you choose).

Make the rub

In a small bowl combine 1/2 cup dark brown sugar, smoked paprika, ground coffee, cracked black pepper, 1 tsp kosher salt, and onion powder. Stir in 2 tbsp brown sugar (extra) for a stickier crust.

Separately whisk the bourbon and maple syrup together. Add the bourbon-maple mixture to the dry rub a little at a time until it forms a slightly damp, sandy paste that will cling to the bacon (you may not need all the liquid; adjust to texture).

Brush the cured, pellicle-formed slab bacon lightly with melted butter to help adhesion. Press the rub paste evenly over the top (fat) side of the bacon, covering completely to form a generous crust. Allow the rubbed bacon to rest for 15–30 minutes at cool room temperature while you preheat cooking equipment.

Option A — Smoker (recommended for flavor)

Preheat smoker to 200–225°F (95–110°C). Use apple or hickory wood chunks for complementary smoky notes. Place the rubbed slab meat fat-side up on the smoker rack. Smoke until the internal temperature reaches 145–150°F (about 2–3 hours depending on thickness).

Option B — Oven (if no smoker)

Preheat oven to 275°F (135°C). Place the rubbed slab on a wire rack set inside a sheet pan lined with foil (to catch drips). Bake until internal temperature reaches 145–150°F (about 1.5–2.5 hours depending on thickness). For more color, finish under a hot broiler 2–3 minutes watching carefully so the sugar doesn’t burn.

During the last 10–15 minutes of cooking, brush on an additional thin coat of the bourbon-maple mixture (reserve a small amount) to build a shiny, sticky glaze. If you prefer a more preserved glaze, briefly increase temperature to 300–325°F for the final 10 minutes (oven) or raise smoker temperature slightly for the same effect.

Once the internal temperature is reached and the rub has formed a caramelized crust, remove the slab and tent loosely with foil for 10 minutes to let juices redistribute.

After resting, brush the slab lightly with the remaining reserved bourbon-maple mixture and the optional melted butter. If desired, sprinkle a tiny pinch of apple cider vinegar over the top to balance sweetness (about 1 tsp across the slab).

Using a sharp carving knife, slice the slab bacon into thick strips (1/4"–1/2" depending on preference) or thinner pieces for crispier texture. For presentation, cut bias slices about 1/2" thick.

Serve warm or at room temperature garnished with fresh thyme or microgreens. Leftovers keep refrigerated up to 5 days; reheat gently in a skillet over medium-low heat or briefly under a broiler to re-crisp.