Applewood Smoked Thick Cut Bacon Recipe
Make Applewood Smoked Thick Cut 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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Brined & Cured Pork
Cure & Flavoring
Smoking & Finishing
Method
Brined & Cured Pork
- 1
Prepare the pork belly
Trim the pork belly of any excessively thick fat cap or jagged edges so the slab is an even shape approximately 1.5–2 inches thick. Pat dry with paper towels.
- 2
Make the dry cure
In a bowl combine kosher salt, brown sugar, and pink curing salt (Prague Powder #1). Mix until evenly combined. This cure will preserve color, flavor, and prevent bacterial growth during the long cure.
- 3
Apply cure
Rub the cure mixture evenly over all surfaces of the pork belly, pressing so it adheres. Make sure edges are well coated. Place the belly in a nonreactive container (glass or food-grade plastic) or a sealable heavy-duty plastic bag.
- 4
Refrigerate to cure
Refrigerate the pork belly for 5–7 days. Every 24 hours, turn the belly and redistribute any liquid that accumulates so curing is even. The meat should feel firm when cured and will have a slightly salty, sweet aroma.
Cure & Flavoring
- 5
Rinse and dry
After curing, remove the belly from the container. Rinse thoroughly under cold running water to remove excess cure from the surface. Pat dry with paper towels. Place on a rack uncovered in the refrigerator for 12–24 hours to form a tacky pellicle (this helps smoke adhere).
- 6
Prepare the rub
Combine coarsely cracked black pepper, smoked paprika, garlic powder, and onion powder in a bowl. If you prefer a pepper-forward bacon, increase the black pepper to taste.
- 7
Season the belly
Evenly coat the exterior of the chilled, tacky pork belly with the spice rub, pressing lightly so it adheres. Focus on the fattier top and exposed sides; the cured inside already has flavor from the cure.
Smoking & Finishing
- 8
- 9
Smoke the belly
Place the seasoned pork belly on the smoker rack, fat side up, so rendered fat will baste the meat. Add applewood and smoke for 2.5–4 hours, until the internal temperature reaches 150°F (65°C). Smoking time varies by thickness and smoker; check temperature after 2 hours and continue until target is reached.
- 10
- 11
Cool and refrigerate
Remove the belly from the smoker and allow it to cool at room temperature for 30–60 minutes, then refrigerate uncovered until fully chilled (2–4 hours or overnight). Chilling firms the bacon and makes it much easier to slice cleanly.
- 12
Slice and cook
Using a sharp knife or slicer, cut the chilled belly into thick-cut slices (about 1/8–1/4 inch for thick-cut; adjust to preference). Cook slices in a skillet, oven, or on a griddle over medium heat until crisped to your liking. For oven cooking, lay slices on a rack set over a sheet pan and bake at 400°F (200°C) for 12–18 minutes, turning once, until edges are browned and fat is rendered.
- 13
Storage
Store unused cooked bacon in the refrigerator for up to 5 days or freeze in airtight bags for up to 3 months. Uncooked cured but unsmoked belly can be refrigerated for up to 10 days; smoked and cooled belly kept vacuum sealed will last longer in the fridge.
