Applewood Smoked Bacon Recipe
Make Applewood Smoked Bacon Recipe in just 29h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Curing & Seasoning
Smoking & Finishing
Method
Curing & Seasoning
- 1
Prepare pork belly
Trim the pork belly if necessary so it is a uniform 1–1.5 inch thickness. Remove skin if still attached. Pat the meat dry with paper towels.
- 2
Make cure mix
In a bowl, combine kosher salt, pink curing salt, dark brown sugar, granulated sugar, black pepper, garlic powder, onion powder, crushed juniper (if using), and applewood smoked salt (if using). Mix thoroughly so sugars and salts are evenly distributed.
- 3
Apply cure
Rub the cure mix all over the pork belly, pressing to ensure full coverage on both sides and the edges. Place the belly in a large resealable plastic bag or nonreactive container, leaving as little extra air as possible. Seal or cover.
- 4
Refrigerate to cure
Place the sealed pork belly on a tray in the refrigerator. Cure for 7 days, turning the bag or flipping the belly every 24 hours so the cure redistributes. You should see a firmer texture and liquid will collect in the bag.
- 5
Rinse and rest
After 7 days, remove the belly, rinse thoroughly under cold water to remove excess cure. Pat dry with paper towels. Place on a rack lined tray and refrigerate uncovered for 12–24 hours to form a tacky pellicle (dry surface) that helps smoke adhere.
Smoking & Finishing
- 6
- 7
Smoke the bacon
Place the cured pork belly directly on the smoker grate, fat side up. Add applewood chips/chunks to the heat source. Smoke until the internal temperature reaches 150°F (65°C), about 2.5–4 hours depending on temperature and belly thickness. Replenish chips as needed to maintain steady smoke.
- 8
Optional glaze and chill
If you want a lightly sweet glaze, brush the top with maple syrup during the last 10 minutes of smoking. Remove the belly when it reaches 150°F and transfer to a cutting board. Let cool to room temperature, then refrigerate for at least 4 hours (preferably overnight) to firm up for slicing.
- 9
Slice and store
Using a sharp knife or slicer, slice the chilled belly to desired thickness (1/16 to 1/8 inch for traditional bacon). Store in the refrigerator for up to 2 weeks or vacuum-seal and freeze for up to 3 months. To cook, pan-fry or oven-roast slices until crisped to your liking.
