Applewood Smoked Bacon Recipe
Make Applewood Smoked Bacon Recipe in just 24h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Curing Brine
Pork and Finishing Rub
Smoking
Method
Curing Brine
- 1
Make the brine
In a large pot combine 1 liter of the cold water with the kosher salt, curing salt, and brown sugar. Warm gently over low heat, stirring until salts and sugar dissolve. Remove from heat and stir in remaining 1.5 liters cold water to cool the brine quickly. Add maple syrup, whole black peppercorns, bay leaves, crushed juniper (if using), and smashed garlic cloves. Chill the brine in the refrigerator until fully cold (under 5°C / 41°F).
Pork and Finishing Rub
- 2
Prepare pork belly
Trim the pork belly of any ragged edges and remove the skin if not already removed. Rinse briefly and pat dry with paper towels. Place the belly in a non-reactive container or a large re-sealable food-safe plastic bag.
- 3
Cure the pork
Pour the chilled brine over the pork belly, ensuring it is fully submerged. If necessary, weigh the belly down with a plate. Refrigerate for 5–7 days, turning the belly once a day so curing is even. For a 2 kg belly, 5 days gives a traditional cure; 7 days yields firmer, saltier bacon.
- 4
Rinse and dry
After curing time is complete, remove the belly from the brine. Rinse the belly thoroughly under cold running water to remove excess surface brine. Pat completely dry with paper towels. Place on a wire rack set over a sheet pan and refrigerate, uncovered, for 12–24 hours to form a pellicle (a tacky skin that helps smoke adhere).
- 5
Apply rub
Mix coarsely ground black pepper with 2 tablespoons brown sugar and smoked paprika. Brush the belly lightly with 1 tablespoon maple syrup to help the rub stick, then evenly press the pepper-sugar mixture onto the meat side and sides. Do not heavily coat the fat side unless you want a pepper crust on the fat. Let rest at room temperature while you prepare the smoker (about 30 minutes).
Smoking
- 6
Preheat smoker
Set up your smoker for indirect low-temperature smoking. Preheat to 90–110°C (195–230°F). If using a charcoal smoker, bank coals to maintain a low steady temperature; if using a pellet or electric smoker, set to the same range. Place a water pan in the smoker to help stabilize temperature and keep the meat moist; add about 250 ml water.
- 7
Smoke with applewood
Add applewood chips or chunks to the heat source. Place the pork belly meat-side up on the smoker rack. Smoke until the internal temperature reaches 65°C (150°F) for traditional lightly smoked bacon, or 70°C (158°F) for firmer, more fully cooked bacon — this will typically take 3–5 hours depending on smoker and thickness. Top up wood and maintain steady temperature; avoid open flames or high heat that will render fat too quickly.
- 8
Finish and rest
When the belly reaches target internal temperature, remove from smoker. Optionally brush lightly with the remaining 1 tablespoon of maple syrup and allow the sugars to set for a few minutes. Cool on a rack until just warm, then wrap in plastic wrap and refrigerate until cold (at least 4 hours, preferably overnight) to make slicing easier.
Slicing and Cooking
- 9
Slice
Unwrap the chilled bacon and trim any uneven edges. Using a sharp knife or a slicer, cut into slices at your desired thickness (2–4 mm for traditional bacon, thicker for slab bacon).
- 10
Cook
To cook, fry slices in a cool skillet over medium heat, rendering the fat slowly until crisp (about 6–10 minutes depending on thickness), or bake on a rack at 200°C (400°F) for 12–18 minutes until golden and crisp. Drain on paper towels and serve.