Honey Smoked Slab Bacon Recipe
Make Honey Smoked Slab Bacon Recipe in just 36h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cure & Brine
Finish & Smoke
Method
Cure & Brine
- 1
Prepare the pork
Trim excess ragged edges from the pork belly and remove the skin if not already removed. Pat the slab dry with paper towels. Weigh the slab so you can scale cure if needed (recipe written for a 5 lb slab).
- 2
Make the dry cure (preferred)
In a bowl combine kosher salt, brown sugar, pink curing salt, black pepper, garlic powder, onion powder and crushed bay leaves. Mix thoroughly to distribute the curing salt evenly through the sugar-salt blend.
- 3
Apply cure
Rub the cure mixture evenly over all surfaces of the pork belly, pressing so it adheres. Place the belly in a nonreactive container or large zip-top bag. If you prefer a wet brine, dissolve the salts and sugar in 4 cups cold water and pour over the belly in a container ensuring it is fully submerged; otherwise proceed with the dry cure.
- 4
Weight and refrigerate
If using a dry cure, place plastic wrap over the belly and set a tray or small cutting board on top with a weight (canned goods) to press. Refrigerate at 36–40°F (2–4°C) for 5–7 days, turning the slab every 24 hours and reapplying any accumulated cure that has melted to exposed surfaces. If wet brining, refrigerate 5–7 days and turn once daily.
- 5
Rinse and dry
After 5–7 days the pork should feel firm and slightly darker. Remove from the cure or brine, discard the curing mixture and rinse the belly thoroughly under cold running water to remove excess salt and sugar. Pat dry with paper towels.
- 6
Develop the pellicle
Place the rinsed, dried pork belly on a rack set over a sheet pan and refrigerate uncovered for 12–24 hours. This dries the surface and forms a tacky pellicle which helps smoke adhere and develop flavor.
Finish & Smoke
- 7
Preheat smoker and prepare wood
Soak applewood chips or small chunks in water for 30 minutes if using chips; drain before use. Preheat your smoker to a steady 200–225°F (95–110°C) for cold-medium smoking appropriate for bacon finishing.
- 8
- 9
Smoke the belly
Place the pork belly fat-side up on the smoker rack. Insert a probe thermometer into the thickest part of the meat. Smoke at 200–225°F (95–110°C) until the internal temperature reaches 150°F (65°C), about 2–3 hours depending on slab thickness and smoker. Add soaked applewood as needed to maintain a steady, clean smoke, avoiding heavy acrid smoke.
- 10
Second glaze and finish
When the belly reaches about 140°F (60°C), quickly brush the reserved honey lightly over the top to form a glossy coating; continue smoking until 150°F (65°C) is reached. Toward the end, sprinkle freshly cracked black pepper over the top if desired and let the bacon rest in the smoker for 5–10 minutes with the heat off to set the glaze.
- 11
Cool and chill
Remove the slab from the smoker and transfer to a rack to cool to room temperature, then refrigerate uncovered or lightly tented until thoroughly chilled (at least 4 hours, preferably overnight). Chilling firms the slab and makes slicing easier.
- 12
Slice and store
Slice the chilled bacon across the grain to the desired thickness (use a sharp knife or slicer). Store in the refrigerator for up to 7 days or vacuum-seal/freeze for longer storage (up to 3 months). Reheat or pan-fry slices until crisp before serving.