Nana’s Bacon Recipe

Prepare the cure

In a small bowl combine kosher salt, brown sugar, maple syrup, pink curing salt (if using), black pepper and smoked paprika. Mix thoroughly so the sugar and salts are distributed evenly.

Coat the pork belly

Pat the pork belly dry with paper towels. Rub the entire surface of the pork belly with the cure mixture, pressing it into the meat so it adheres. Make sure to coat both large faces and the edges.

Bag and weigh

Place the coated pork belly into a large resealable plastic bag or vacuum-seal bag. Squeeze out as much air as possible. Lay the bagged pork belly flat in a dish and place a small weight (a heavy plate or cans) on top to press the cure into the meat.

Refrigerate to cure

Refrigerate for 5–7 days. Each day, flip the bag and massage the pork so the cure redistributes. Over time you’ll notice liquid collecting — that’s normal. Cure until the meat firms slightly and has taken on flavor.

Rinse off excess cure

After curing, remove the pork belly from the bag and discard the liquid. Rinse the cure off the surface under cold running water until it no longer tastes overly salty. Pat the meat thoroughly dry with paper towels.

Dry in the fridge (pellicle)

Place the rinsed, patted pork belly on a rack set over a sheet pan and refrigerate, uncovered, for 12–24 hours. This forms a tacky pellicle that helps smoke/seasonings adhere and improves browning.

Optional smoking (for traditional bacon flavor)

If you have a smoker: Preheat to 200–225°F (95–110°C). Using applewood, hickory or maple chips/chunks, smoke the pork belly until internal temperature reaches 150°F (65°C), about 2–3 hours depending on thickness and smoker. Remove and cool. If you don’t have a smoker, proceed to the oven roast step for excellent results.

Oven-roast the bacon

Preheat the oven to 375°F (190°C). If your pork belly was smoked, you can simply warm and crisp it in the oven. Place the pork belly on a rack set in a rimmed baking sheet. Roast until the surface is nicely browned and the internal temperature reaches 150–155°F (65–68°C), about 25–40 minutes depending on thickness. If not smoked, this step will both cook and brown the bacon.

Slice

Remove from the oven and let rest 10–15 minutes. Using a sharp knife, slice the bacon to your desired thickness — thin for crisp bacon, slightly thicker for chewier pieces. For neat slices, chill the belly until slightly firm before slicing.

Pan-fry (optional crisping)

To render and crisp slices: heat 1 tsp oil in a skillet over medium heat. Add slices in a single layer (work in batches to avoid overcrowding). Fry 2–4 minutes per side until golden and crisp. If desired, brush on 1 tbsp maple syrup in the last 30 seconds for a glossy, candied finish. Drain on paper towels and season with freshly ground black pepper to taste.

Serve or store

Serve warm as a centerpiece or accompaniment. Leftover cooked bacon will keep in the fridge for up to 5 days or can be frozen for up to 3 months. Uncooked cured belly can be wrapped and refrigerated for 7–10 days or vacuum-sealed and frozen.