House Smoked Bacon Recipe
Make House Smoked Bacon Recipe in just 48h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cure & Brine
Rinse & Finish
Smoking
Method
Cure & Brine
- 1
Prepare cure
In a large bowl, thoroughly combine kosher salt, brown sugar, fine sea salt (if using), pink curing salt #1, coarse black pepper, garlic powder, onion powder, and cracked pink peppercorns. Mix until uniform.
- 2
Apply cure
Place the trimmed pork belly on a clean tray. Rub the cure mixture evenly over all surfaces of the pork belly, pressing to adhere so every area has a light, even coating. If using maple syrup in the cure, brush it thinly over the meat before applying the dry cure or mix it into the sugar before rubbing.
- 3
Bag and refrigerate
Place the cured pork belly into a heavy-duty resealable plastic bag or non-reactive container, pressing out as much air as possible. Refrigerate on a rimmed tray. For a 5 lb belly, cure 5–7 days. Turn the bag or flip the belly once a day to redistribute brine that forms. The belly will firm as it cures.
Rinse & Finish
- 4
Rinse off excess cure
After the curing time, remove the pork belly from the bag. Rinse thoroughly under cold running water to remove excess salt and sugar from the surface. Use the 4 cups cold water for a brief soak if the belly tests very salty, changing the water once. Pat the belly dry with paper towels.
- 5
Dry and form pellicle
Place the rinsed, dried belly on a wire rack set over a sheet pan. Lightly coat all surfaces with the 1/4 cup brown sugar (optional) and press the coarse black pepper onto the fat/outer surface. Return to the refrigerator, uncovered, for 12–24 hours to dry. This forms a tacky pellicle that helps smoke adhere.
Smoking
- 6
Preheat smoker
Prepare your smoker for indirect smoking and preheat to a steady 175–200°F (80–95°C). If using a charcoal or offset smoker, bank coals to one side. Add a water pan beneath the grate to help stabilize temperature and humidity. Soak wood chips for 30 minutes if using chips; use chunks for longer smoke.
- 7
Smoke the belly
Place the pork belly fat-side up on the smoker grate or on a rack in a shallow pan. Add the 2 cups of wood chips/chunks to the firebox or smoker box. Smoke until the internal temperature of the belly reaches 145–150°F (63–66°C) — typically 2.5–4 hours depending on thickness and smoker—monitor with a probe thermometer. Maintain smoker temperature in the 175–200°F range and replenish wood as needed for steady smoke.
- 8
Optional finish (higher temp)
If you prefer a slightly crisper exterior, increase smoker or oven temperature to 200–225°F (95–107°C) for the final 20–30 minutes, or transfer the belly to a preheated 400°F oven for 10–15 minutes to render and brown the fat. Watch closely to avoid overcooking.
Rest, Slice & Store
- 9
Cool and rest
Remove the smoked belly from the smoker and let it cool on a cutting board or rack until it reaches about 120°F (49°C). For best slicing, refrigerate the whole belly, wrapped tightly, for at least 6–8 hours or overnight to firm up.
- 10
Slice
Using a sharp knife or slicer, trim any uneven edges if desired, then slice bacon to your preferred thickness (1/16–1/8 inch for thin bacon; thicker for slab-style). For even slices, refrigerate briefly to firm the meat before slicing.
- 11