Benton’s Bacon Recipe

Prepare Cure

In a medium bowl, combine kosher salt, pink curing salt, dark brown sugar, granulated sugar, coarsely ground black pepper, garlic powder, and smoked paprika. Mix thoroughly so the salts and sugars are evenly distributed. If using liquid smoke, stir it into the mixture until evenly incorporated.

Apply Cure

Place the trimmed 5 lb pork belly on a clean tray. Rub the cure evenly over all surfaces of the pork belly, massaging the mixture into the meat so it adheres. Make sure each side has an even coating; reserve about 1-2 tablespoons of the cure for re-rubbing halfway through the cure time.

Bag and Refrigerate

Place the coated pork belly into a heavy-duty resealable plastic bag or vacuum-seal bag, pressing out as much air as possible. Lay the bag flat in a dish to catch any potential leaks. Refrigerate undisturbed for 7 days. Each day, flip the bag and, on day 4 or day 5, open the bag and re-rub the reserved cure onto the meat and reseal. The pork belly will firm as it cures.

After 7 days, remove the belly from the bag and discard the remaining cure. Rinse the pork belly thoroughly under cold running water to remove excess cure and surface spices. Pat very dry with paper towels.

Place the rinsed pork belly on a wire rack set over a baking sheet and refrigerate, uncovered, for 12–24 hours. This develops a tacky pellicle on the surface that helps smoke adhere and improves flavor.

Prepare Smoker

Prepare a smoker for low-and-slow smoking and stabilize it to 175–200°F (80–95°C). If using wood chips, soak them in hot water for 20–30 minutes, then drain before use; if using chunks, no soaking needed. Use hickory or oak for a bold, Benton-style flavor.

Smoke the Belly

Lightly oil a wire rack and place the pork belly, skin-side down (if skin removed this is the fattier side), on the rack. Smoke the belly until the internal temperature reaches 150°F (65°C), about 2.5 to 4 hours depending on smoker and thickness. Maintain a steady 175–200°F and replenish wood as needed to keep clean smoke.

Optional Finish

For a darker bark, increase smoker temp to 225°F for the last 20–30 minutes, keeping a close eye to prevent flare-ups. Remove the belly when done and let rest on the rack for 30 minutes.

After resting, cool the smoked belly to room temperature, then wrap tightly in plastic wrap and refrigerate at least 8 hours or overnight. Chilling firms the meat and makes slicing easier.

Unwrap and transfer to a cutting board. Using a sharp knife, slice the chilled bacon to desired thickness (3–5 mm for breakfast bacon, thicker for stew/ham-style). If you prefer, trim edges and press with a little cornmeal or extra black pepper for texture before cooking.

Cook bacon slices in a skillet over medium heat until crisped to your liking, turning as needed, or bake on a rack at 400°F (200°C) for 12–18 minutes, flipping once for even browning. Reserve rendered bacon fat for other dishes.

Serve warm with eggs, biscuits, or use as an ingredient in recipes. Uncooked smoked bacon keeps refrigerated for up to 1 week or frozen for up to 3 months; cooked bacon keeps 4–5 days refrigerated.