Name: Rochester's Barbecue & Grill LLCs Applewood Smoked Bacon Recipe
Cook time: 24 h
Total time: 24 h
Yield: 12 servings
Ingredients: 3 lbs pork belly (skin removed); 0.25 cups kosher salt; 1.5 tsp pink curing salt (Prague Powder #1); 0.5 cups brown sugar (packed); 2 tbsp granulated sugar; 1 tbsp coarsely ground black pepper; 1 tsp garlic powder; 1 tsp onion powder; 0.5 tsp optional: smoked paprika; 2 cups applewood chips or chunks (preferably dried, soaked 30 min if chips); 1 cups water for soaking chips; 1 cups cold water (for rinsing); 1 tbsp brown sugar (for glaze, optional); 1 tbsp maple syrup or honey (for glaze, optional)

Method

Cured Pork (For Smoking)

Prepare cure

In a medium bowl combine kosher salt, pink curing salt, brown sugar, granulated sugar, coarsely ground black pepper, garlic powder, onion powder, and optional smoked paprika. Mix thoroughly so sugars and salts are evenly distributed.

Trim pork belly

Pat the pork belly dry with paper towels. Trim any excessively long or thin edges so the slab is an even thickness (about 1 to 1.5 inches) to ensure uniform cure and smoke.

Apply cure

Rub the cure mixture evenly over every surface of the pork belly, using all of the mixture. Make sure edges are well covered. Place the seasoned pork belly into a rimmed baking dish or a large resealable plastic bag, pressing out excess air if using a bag.

Refrigerate to cure

Refrigerate the pork belly, uncovered or loosely covered, for 5 to 7 days. Each day, flip the belly over and massage it gently so the cure redistributes. The pork will firm up as it cures.

Rinse and rest

After 5–7 days, remove the pork belly from the cure and rinse all surfaces thoroughly under cold running water to remove excess salt and sugar. Pat dry with paper towels. Place on a wire rack set over a baking sheet and refrigerate uncovered for 12–24 hours to form a pellicle (a tacky surface that helps smoke adhere).

Smoking & Finishing

Prepare smoker

Preheat your smoker to a steady 175–200°F (79–93°C) for cold-to-warm smoking appropriate for bacon. If using an offset or charcoal smoker, set up for indirect heat. For an electric or pellet smoker, set the temperature accordingly. Ensure good airflow and stable temperature.

Prepare applewood

If using chips, soak applewood chips in 1 cup water for 20–30 minutes and drain just before using. If using chunks, no soaking is necessary. Add wood to the smoker's firebox or chip tray according to manufacturer instructions.

Smoke the belly

Place the cured pork belly on racks in the smoker, fat side up. Smoke until the internal temperature reaches 150°F (65°C). This typically takes 2.5–4 hours depending on smoker temperature and belly thickness. Target light to medium smoke — applewood provides a sweet, mild smoke that complements the pork.

Optional glaze

If you want a lightly sweet glazed finish, in the last 20–30 minutes brush the top of the belly with a thin layer of maple syrup or honey mixed with 1 tablespoon brown sugar. Return to the smoker until glaze sets and the internal temp reaches 150°F (65°C).

Cool and chill

Remove the smoked belly from the smoker and let it cool to room temperature on a wire rack. For clean slicing, place the cooled belly in the refrigerator for at least 4 hours or preferably overnight until firm.

Slice and store

Using a sharp knife or meat slicer, slice the chilled belly to desired bacon thickness (1/16"–1/8" for typical bacon). Cook slices as needed. Store unused bacon tightly wrapped in the refrigerator for up to 1 week or freeze for up to 3 months.