Smoked Bacon Recipe
Make 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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Meat
Cure & Seasoning
Finish (optional)
Method
Prepare Cure & Pork
- 1
Mix cure
In a bowl, combine kosher salt, pink curing salt, light brown sugar, granulated sugar, cracked black pepper, garlic powder, onion powder and smoked paprika. Stir until evenly distributed.
- 2
Trim and weigh
Trim the pork belly of any excessive soft fat or ragged edges; leave a uniform ~1.5–2 cm thickness. Weigh the pork belly to verify cure ratio (the recipe uses about 6% of meat weight in cure including pink salt).
- 3
Apply cure
Rub the cure mixture all over the pork belly, coating every surface. Make sure the cure gets into any crevices. Place the belly in a resealable heavy-duty plastic bag or nonreactive container, pressing out excess air if using a bag.
- 4
Refrigerate for curing
Seal and refrigerate for 5–7 days. Every 24 hours, turn the bag or flip the belly and massage the cure so liquid redistributes. The pork will become firmer as it cures.
Rinse, Dry & Rest
- 5
Rinse
After curing, remove the pork belly from the bag and discard the cure liquid. Rinse the belly thoroughly under cold running water to remove excess salt and sugar.
- 6
Dry and air-dry
Pat the belly dry with paper towels. Place on a wire rack set over a rimmed sheet pan. Refrigerate uncovered for 12–24 hours to form a tacky, dry outer layer called the pellicle — this helps smoke adhere.
Smoke
- 7
Prepare smoker
Preheat your smoker to a stable 95–110°C (200–225°F). Use hardwoods suited to pork: apple, cherry, or a mix with hickory for stronger flavor. Aim for a mild, steady smoke.
- 8
Smoke until target internal temp
Place the pork belly directly on the smoker grate, skin-side down (if skin left on) or fat-side up. Smoke until the internal temperature reaches 65–68°C (150–155°F); this typically takes 2.5–4 hours depending on thickness and smoker. Monitor with a probe thermometer.
- 9
Optional pepper crust
During the last 30 minutes of smoking, if you want a peppered exterior, press the coarsely cracked black pepper onto the belly surface so it adheres to the pellicle.
Finish & Chill
- 10
- 11
Cool
Remove the smoked belly from the smoker and let it cool on a rack at room temperature for 30–45 minutes.
- 12
Chill to firm
For clean slicing, refrigerate the cooled belly uncovered until fully cold, at least 4 hours or preferably overnight. Chilling firms the fat and makes even slices easier.
Slice & Store
- 13
Slice
Using a sharp chef's knife or slicer, cut bacon to desired thickness (2–4 mm for streaky bacon; thicker for lardons). For uniform slices, partially freeze for 30–60 minutes before slicing.
- 14
Cook or store
Cook slices in a skillet over medium heat until browned and crisp to your liking. Store unsliced smoked bacon wrapped tightly in plastic in the refrigerator up to 2 weeks, or vacuum-sealed and frozen up to 3 months.
