Applewood Smoked Bacon Recipe

Prepare cure and pork

Trim the pork belly to an even rectangle if needed and remove the skin. Pat dry with paper towels. In a bowl combine kosher salt, brown sugar, pink curing salt, 2 tsp coarsely ground black pepper, garlic powder and onion powder. Mix thoroughly so cure is uniform.

Apply cure

Rub the cure mixture evenly over all surfaces of the pork belly, pressing so it adheres. Drizzle the 2 tablespoons of maple syrup over the top and rub it in — this helps flavor and color during curing and smoking.

Bag and refrigerate

Place the coated pork belly into a large resealable plastic bag or nonreactive container. Press out excess air and seal. Refrigerate on a tray to catch any liquid for 5–7 days. Every 24 hours, flip and massage the belly so the cure redistributes and any juices are reabsorbed. The belly is done curing when it feels firm and evenly colored.

Rinse & rest

After curing, remove the belly from the bag and rinse thoroughly under cold running water to remove excess salt and sugar. Pat dry with paper towels. Place on a rack set over a tray and refrigerate uncovered for 12–24 hours to form a pellicle (a tacky dry surface) — this helps the smoke adhere.

Prepare smoker

Preheat your smoker or grill for indirect smoking to maintain a steady temperature of 180–200°F (82–93°C). If using a charcoal grill, bank the coals to one side; if using a gas grill, light one side only. Use a water pan under the grates opposite the heat source to help regulate temperature and keep the meat moist.

Prepare applewood

If using chips, soak applewood chips in hot water for 30 minutes, then drain. If using chunks, no soak is necessary but you can hydrate briefly. Add applewood to the smoker's wood tray, or place in a foil packet with holes and set over coals or a lit burner to generate steady smoke.

Smoke the belly

Place the cured, pellicle-formed pork belly fat-side up on the smoker rack away from direct heat. Maintain smoker temperature at 180–200°F (82–93°C). Smoke until the internal temperature reaches 150°F (66°C), about 2.5–4 hours depending on thickness. Monitor and replenish applewood as needed to produce a steady, light smoke. Aim for a mild applewood aroma—avoid heavy, sooty smoke.

Cool and firm

When the belly reaches 150°F (66°C), remove it from the smoker and let it cool on a rack for 30–60 minutes. For easier and cleaner slicing, refrigerate the smoked belly uncovered until well chilled, at least 4 hours or preferably overnight.

Optional glaze and pepper finish

If you want a lightly glazed finish, brush the cooled belly with 1 tablespoon brown sugar and briefly place it back in the smoker or under a broiler just until the sugar melts and forms a sheen (watch closely to avoid burning). For the classic bacon appearance and bite, press freshly ground black pepper evenly over the fat and sides.

Slice and cook

Using a sharp knife or slicer, slice the smoked pork belly into bacon slices to your preferred thickness (1/16"–1/8" for typical bacon). To serve, pan-fry over medium heat 2–3 minutes per side until crisp, or bake in a single layer on a rimmed sheet at 400°F (204°C) for 12–18 minutes, flipping once, until desired crispness.