Applewood Smoked Bacon Recipe

Trim and weigh

Trim excess skin from the pork belly if present. Pat the belly dry and weigh to confirm approximately 5 lbs. Score any very thick areas to help cure penetration.

Make cure mix

In a bowl, combine kosher salt, pink curing salt, dark brown sugar, black pepper, garlic powder, onion powder, and cracked bay leaf if using. Mix thoroughly so the curing salt is evenly distributed.

Apply cure

Rub the cure mix all over the pork belly, covering both sides and edges. Drizzle and rub the maple syrup over the surface so it helps the spice mix adhere.

Bag and refrigerate

Place the rubbed pork belly in a large resealable plastic bag or vacuum-seal bag, pressing out excess air. Place on a tray and refrigerate. Turn the belly every 12 hours to redistribute cure and juices. Cure for 5–7 days (approximately 24 hours per pound).

Rinse and dry

After curing, remove the belly from the bag and discard accumulated liquid. Rinse the cure thoroughly under cold running water. Pat dry with paper towels. Place on a rack uncovered in the refrigerator for at least 4 hours or overnight to form a tacky pellicle; this helps smoke adhere.

Prepare smoker

Preheat a smoker to maintain a steady temperature of 175–200°F (80–95°C). If using a grill, set up for indirect low heat with a drip pan and a smoker box or foil packet of soaked applewood chips.

Smoke the belly

Place a small pan of water under the grates to keep a moist environment and catch drips. Add applewood chunks or soaked chips to the fire source. Put the cured pork belly on the smoker rack, fat side up. Smoke until the internal temperature reaches 150°F (65°C), about 3–4 hours depending on thickness and smoker consistency.

Optional glaze toward end

If you want a lightly sweet finish, during the last 20 minutes brush a thin layer of maple syrup or a 1:1 mixture of maple syrup and brown sugar on the belly, then return to smoke to set the glaze.

Cool and chill

Remove the smoked belly from the smoker and let it cool to room temperature on a rack. For cleaner slices, refrigerate the belly for at least 4 hours or up to overnight wrapped loosely in plastic.

Slice

Using a sharp chef's knife or slicer, slice the chilled bacon across the grain to desired thickness (1/16"–1/8" for thin bacon, up to 1/4" for stovetop bacon). For uniform slices, trim edges so the belly is a rectangle before slicing.

Cook

Cook slices in a cold skillet over medium-low heat, turning occasionally, until rendered and crisped to preference (6–10 minutes). Optionally, add 1 tablespoon neutral oil to searing skillet if your bacon is very lean. Drain on paper towels before serving.

Store

Store unused uncooked slices in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months. Whole unsliced smoked belly keeps 2 weeks refrigerated.