Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cured smoked bacon (makes about 8 servings)
For cooking and serving
Method
Curing and preparing the bacon
Trim and weigh
Trim the pork belly so it is an even rectangle about 1 to 1.5 inches thick. Weigh it to confirm roughly 2 lbs; adjust cure quantities proportionally if using a significantly different weight.
Make the cure mix
In a bowl combine kosher salt, brown sugar, pink curing salt, ground black pepper, and smoked paprika (if using). Stir until evenly distributed.
Apply the cure
Rub the cure mix all over the pork belly, pressing so it adheres and making sure all surfaces are coated. Place the belly in a resealable plastic bag or nonreactive container, fat side up if possible. Seal, pressing out excess air.
Refrigerate to cure
Place the sealed pork belly on a tray in the refrigerator. Cure for 5–7 days: each day flip the bag or turn the belly and massage any accumulated juices so the cure redistributes. The meat will firm and darken as it cures.
Rinse and dry
After the cure period, remove the belly, rinse thoroughly under cold running water to remove excess salt and sugar. Pat dry with paper towels. Place on a rack over a baking sheet and refrigerate, uncovered, for at least 4 hours or overnight to form a tacky pellicle (this helps smoke adhere if you will smoke).
Smoking or baking the bacon
Cold smoking (optional)
If you have a cold smoker and want a pronounced smoke flavor, cold smoke the belly at 80–90°F (27–32°C) for 2–4 hours using apple or hickory chips. Maintain low temperature to avoid cooking. After cold smoking proceed to the next step to finish cooking.
Hot smoking or oven-roasting (finish cook)
Preheat your smoker or oven to 200–225°F (93–107°C). If using a smoker, place pork belly fat side up on the grate and smoke until internal temperature reaches 150°F (65°C), about 2–3 hours depending on thickness. If using an oven, place the belly on a rack over a rimmed baking sheet, add 2 tablespoons water to the sheet (to keep drippings from burning) and roast until the internal temperature reaches 150°F (65°C), about 2–3 hours.
Cool and chill
Remove the cooked belly and let it cool to room temperature for 30–60 minutes. Then wrap in plastic wrap or place in the refrigerator for at least 4 hours or overnight; chilling firms the fat and makes slicing easier.
Slicing and cooking to serve
Slice the bacon
Unwrap chilled belly and place it on a cutting board. Using a sharp knife, slice across the grain to desired thickness (1/16"–1/4" for traditional bacon). Thinner slices crisp more; thicker slices remain chewier.
Pan-fry method (crispiest)
Heat a skillet over medium heat and add 1 tsp neutral oil only if the pan is not nonstick. Add bacon slices in a single layer without crowding. Fry, turning occasionally, until golden brown and crisp to your liking, 4–8 minutes depending on thickness. Transfer to a paper-towel-lined plate to drain.
Oven method (hands-off, even cooking)
Preheat oven to 400°F (205°C). Arrange slices in a single layer on a wire rack set over a rimmed baking sheet. Bake 12–18 minutes, flipping once if desired, until edges are crisp and browned. For a glaze, brush sliced bacon with 1 tbsp maple syrup in the last 2–3 minutes.
Serve
Serve immediately as part of breakfast, in sandwiches, salads, or as a garnish. Leftover cooked bacon can be refrigerated up to 5 days or frozen for up to 3 months.