Applewood-smoked Bacon Recipe

Mix cure

In a bowl, combine kosher salt, pink curing salt, dark brown sugar, granulated sugar, black pepper, garlic powder, onion powder, and smoked paprika (if using). Stir until evenly blended.

Apply cure

Pat the pork belly dry with paper towels. Rub the cure mixture evenly over all surfaces of the pork belly, pressing to adhere. Make sure edges and any folds are well coated.

Bag and refrigerate

Place the rubbed pork belly in a large resealable plastic bag or nonreactive container. Press out excess air, seal, and refrigerate on a tray. Cure for 5–7 days, turning the bag over once a day to redistribute the brine. The pork is ready when it feels firm and the cure has noticeably drawn liquid from the meat.

Rinse and dry

After curing, remove the pork belly and discard the cure liquid. Rinse the belly thoroughly under cold running water to remove excess salt mixture. Pat dry with paper towels. Place on a wire rack set over a sheet tray and refrigerate uncovered for 12–24 hours to form a tacky pellicle; this helps smoke adhere and improves flavor.

Prepare smoker

Prepare a smoker for low-and-slow cooking and preheat to 175–200°F (80–95°C). If using a charcoal or gas smoker, add the soaked applewood chips or dry chunks to the heat source. Place a water pan in the smoker to help stabilize temperature and maintain moisture.

Smoke

Place the pork belly fat-side up on the smoker rack. Insert a probe thermometer into the thickest part of the belly. Smoke until the internal temperature reaches 150°F (65°C), which typically takes 2.5–4 hours depending on smoker and thickness. Maintain smoker temperature in the 175–200°F range and replenish wood chips or chunks as needed to maintain a steady light smoke.

Optional finish

For a slightly firmer texture and deeper color, you may roast the smoked belly in a preheated oven at 200°F (95°C) on a rack until the internal temp reaches 155–160°F (68–71°C), about 30–60 minutes more. Alternatively, continue in the smoker until target temp is reached.

Rest

Remove the smoked pork belly from the smoker and let it cool at room temperature for 30–60 minutes. Then refrigerate for at least 4 hours, ideally overnight, to firm up for easier slicing.

Slice

Once well chilled and firm, place the belly on a cutting board. Using a sharp slicing knife or electric slicer, slice crosswise to desired thickness: 1/8"–1/4" for traditional bacon, thicker for lardons. Trim any ragged edges as desired.

Cook and serve

To serve, pan-fry slices over medium heat with a teaspoon of neutral oil for the first minute if the pan is cold, then reduce heat to medium-low and cook, turning, until evenly crisped to your preference. Drain on paper towels and serve.

Store

Uncooked smoked belly (not sliced) keeps refrigerated for up to 2 weeks or frozen for up to 3 months. Cooked bacon keeps refrigerated for 4–5 days or frozen for 1 month.