Applewood Smoked Bacon & Sausage Recipe
Make Applewood Smoked Bacon & Sausage Recipe in just 12h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Smoked Bacon
Sausage (Applewood Smoked Breakfast Sausage)
Finishing & Serving
Method
Smoked Bacon
- 1
Prepare Cure
In a bowl combine kosher salt, brown sugar, pink curing salt, black pepper and garlic powder. Stir until evenly mixed.
- 2
Cure the Pork Belly
Pat the pork belly dry with paper towels. Rub the cure mixture evenly over all surfaces of the pork belly, massaging it into the meat. Place the belly in a resealable plastic bag or nonreactive container, press out excess air, and refrigerate on a tray.
- 3
Curing Time
Refrigerate for 5–7 days, turning the bag or flipping the pork belly every 24 hours to redistribute the cure and any released liquids. The belly should feel firm when fully cured.
- 4
Rinse and Rest
After curing, remove the belly, rinse thoroughly under cold water to remove excess cure, and pat dry. Place on a rack and refrigerate uncovered for 8–12 hours to form a pellicle (tacky surface) which helps smoke adhesion.
- 5
- 6
Smoke the Belly
Place the cured pork belly on the smoker rack, skin-side down. Smoke until the internal temperature reaches 150°F (65°C), about 2–3 hours depending on thickness. Monitor smoke level and temperature; add chips as needed for consistent smoke.
- 7
Cool and Slice
Remove the belly and let it cool to room temperature, then refrigerate until firm (2–4 hours or overnight). Slice into bacon strips of desired thickness. Optionally, pan-fry or bake slices until crisp before serving.
Sausage (Applewood Smoked Breakfast Sausage)
- 8
Prepare Meat and Fat
Cut the pork shoulder and pork fat into 1–1.5 inch cubes. Keep meat and fat well chilled or partially frozen to ensure clean grinding.
- 9
Grind the Meat
Using a meat grinder fitted with a medium plate, grind the chilled pork shoulder and fat together into a large bowl chilled over ice. For a coarser texture, grind once; for finer texture, grind twice.
- 10
Mix Seasonings
Combine kosher salt, black pepper, sage, thyme, red pepper flakes (if using), brown sugar, nutmeg, and minced garlic in a small bowl.
- 11
Blend Sausage
Add the seasoning blend to the ground meat. Pour the ice water over the mixture. Use a sturdy spoon, paddle attachment, or your hands to mix until the meat is sticky and the seasonings are evenly distributed, about 2–3 minutes. This helps protein bind and creates a cohesive sausage.
- 12
Form Patties or Stuff Casings
For patties: shape the mixture into 2–3 inch patties, roughly 1/2 inch thick. For links: load the mixture into a sausage stuffer and fill prepared hog casings, forming links about 3–4 inches long. Prick any large air pockets with a sterile needle.
- 13
Rest the Sausage
Place the shaped patties or linked sausages on a tray, cover, and refrigerate for at least 1 hour to let flavors meld and for the surface to dry slightly (helps smoke adhesion).
- 14
Preheat Smoker
Preheat the smoker to 200–225°F (93–107°C). Add the soaked applewood chips for a gentle fruity smoke that complements the pork and sage.
- 15
Cold-Smoke Option (Optional)
If you prefer a stronger smoke flavor without cooking through in the smoker, cold-smoke the sausages for 1–2 hours at under 90°F, then finish by cooking in a pan or oven to a safe internal temperature. This step is optional; the recipe below uses hot smoking to finish cooking.
- 16
Smoke the Sausage
Place the patties or linked sausages on the smoker racks and smoke at 200–225°F until the internal temperature reaches 155–160°F (68–71°C), about 1–2 hours depending on thickness. Monitor temperatures closely with an instant-read thermometer.
- 17
Rest and Finish
Remove sausages from the smoker and let rest 10 minutes. If you want a crisper exterior, sear patties or links in a skillet with 1 tablespoon neutral oil over medium-high heat for 1–2 minutes per side until browned.
Finishing & Serving
- 18
- 19
Storage
Refrigerate cooked smoked bacon and sausage in an airtight container for up to 5 days. For longer storage, freeze portions for up to 3 months. Thaw in the refrigerator before reheating.